Ferrarese Lasagna

Preparation:

Preparation: Place the sliced onion, carrot and celery in a saucepan with the oil and the minced ham; Fry over moderate heat, add the minced meat and let it brown, stirring and adding wine from time to time. Pour in the concentrate, dissolved in a little hot broth. Add the remaining broth, mix and simmer for about an hour, adding more broth if necessary. Blanch the spinach for 1/2 minute in a little boiling water, squeeze them and pass them through a blender. Make a fountain on the work surface, add the spinach and the eggs. Make a homogeneous dough and let it rest for 15 minutes covered. Then divide it in half and use a rolling pin to obtain two discs of not too thin dough which you will cut into rectangles in the shape of the baking dish. Immerse the lasagne for 1 minute in boiling salted water; remove them, soak them in cold water, drain them and lay them out on a damp cloth, cover them with another cloth. Grease the baking dish, place a sheet of pasta on the bottom, sprinkle it with a layer of ragù, then arrange another and cover it with a layer of béchamel and parmesan. Continue until you run out of ingredients. On the last sheet of pasta, place a little béchamel and sprinkle with Parmesan. Put the dish in a preheated oven at 200 degrees and cook for 20-25 minutes; a golden crust should form.