Lazy Lasagna With Lamb Ragu, Spinach And Ricotta

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2 tablespoons extra-virgin olive oil

1 1/2 pounds ground lamb

A couple sprigs rosemary, leaves picked and finely chopped

1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried

1/2 teaspoon ground cloves

Salt and freshly ground black pepper

1 onion, finely chopped

1 carrot, peeled and finely chopped or grated

4 large cloves garlic, grated or finely chopped

1/4 cup tomato paste

2 cups chicken stock

1 cup dry white wine


1 pound wavy edge lasagna noodles, broken into large, irregular pieces

3 tablespoons butter

2 rounded tablespoons all-purpose flour

2 1/2 cups milk

Freshly ground black pepper

Freshly grated nutmeg

2 cups fresh ricotta cheese

A generous handful, freshly chopped mint and/or parsley (about 1/4 to 1/3 cup)

2 (10-ounce) boxes organic, chopped spinach, defrosted and drained

1 cup shredded or freshly grated Parmigiano-Reggiano cheese

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