Lasagna Bolognaise

Cook the lasagna noodles in salted water until pliable and barely tender, about 10 minutes.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, spinach, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the egg and season with salt and pepper.

To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake at 350 for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.