Easter Lasagna

Preparation:

Preparation: Sift the flour on a work surface, arranging it like a fountain, form a hollow in the center and place 4 eggs and the necessary salt, then knead until you obtain a smooth and homogeneous dough, adding a little water if necessary. Gather the dough into a ball and let it rest in a cool place. Clean the spinach, wash and boil them in a saucepan without water, then drain and chop finely. In a bowl, mix the ricotta with a wooden spoon and, when it is smooth, add the spinach, 3 spoons of Parmesan, a lightly beaten egg yolk and a pinch of salt and mix carefully. Brown the chopped onion in a saucepan with the oil and 20 g of butter over moderate heat for 4-5 minutes. Add the minced meat, the chopped tomatoes and the tomato paste. Cook for 10 minutes, then add the milk, a pinch of sugar and a pinch of salt and simmer for 30 minutes, stirring constantly. Roll out the dough into a thin sheet and cut it into squares of 10 cm per side. Boil them al dente, a few at a time, in a saucepan full of boiling salted water. As they are ready, gently drain the pieces of pasta with a slotted spoon and place them on a serving plate. Cover each layer of pasta with one of ricotta and spinach and one of meat sauce; continue until the ingredients are used up, ending with a layer of pasta. Sprinkle the preparation with the rest of the melted butter and the Parmesan, then serve.