Meat Lasagna with Spinach and Bechamel Sauce

• 7 Tablespoons Unsalted Butter, Divided
• 1/2 cups All-purpose Flour
• 4 cups Whole Milk At Room Temperature
• 1 pinch Nutmeg
• 1- 1/2 cup Tomato Sauce
• 1 pinch Each Of Salt And Pepper
• 1/4 cups Extra Virgin Olive Oil
• 1 pound Ground Chuck Beef (or Elk Meat!)
• 1- 1/2 pound Ricotta Cheese
• 1 package (10 Oz. Size) Spinach
• 3 Large Eggs
• 1 pound Ready-to-bake Lasagna Sheets
• 3 cups Shredded Mozzarella
• 1/4 cups Grated Parmesan Cheese

1. Preheat oven to 375 degrees F.
2. For the bechamel sauce, in a 2-quart pot, melt 5 tablespoons of butter over medium heat.
3. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
4. Gradually add the milk, whisking constantly to prevent any lumps from forming.
5. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.
6. The sauce should be thick enough to coat the back of wooden spoon.
7. Remove from heat and add the nutmeg and tomato sauce.
8. Stir until well-combined and check for seasoning.
9. Set aside and allow to cool completely.
10. This will be used as your primary sauce when putting the lasagna layers together.
11. In a saute pan, heat extra-virgin olive oil.
12. When almost smoking, add the ground beef (or elk meat) and season with salt and pepper.
13. Brown meat, breaking any large lumps, until it is no longer pink.
14. Remove from heat and drain any excess fat.
15. Set aside and allow to cool completely.
16. In a medium-sized bowl, thoroughly mix the ricotta, eggs, and spinach.
17. Season with salt and pepper.
18. Set aside.
19. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel-tomato sauce.
20. Arrange the pasta sheets side by side, covering the bottom of the baking dish.
21. Evenly spread a layer of all the ricotta mixture.
22. Arrange another layer of pasta sheets and spread all the meat on top.
23. Sprinkle half of the mozzarella cheese on top of the meat.
24. Spread another 1/3 of the sauce.
25. Arrange the final layer of pasta sheets and top with remaining bechamel-tomato sauce, mozzarella and Parmesan cheeses.
26. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and dot on top of the lasagna.
27. Line a large baking sheet with aluminum foil.
28. Place the lasagna dish on top, cover and put on the middle rack of the oven and bake until the top is bubbling, about 30 minutes.
29. Remove the cover and continue to bake for about 15 minutes.

unsalted butter, allpurpose, milk at, nutmeg, tomato sauce, salt, olive oil, beef, ricotta cheese, spinach, eggs, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/meat-lasagna-with-spinach-and-bc3a9chamel-sauce/ (may not work)