Spinach Lasagna

Preparation:

Preparation: Soak the mushrooms in a bowl with warm water. Fry the chopped bacon and onion in a saucepan with two tablespoons of oil over moderate heat for 5 minutes. Add the minced meat, the necessary salt and a grind of pepper, cook for a couple of minutes, then add the chicken livers, the mushrooms, drained and minced, and the tomato paste, diluted with a little waterfall. Leave the ragù to simmer over low heat for 30 minutes. Boil the spinach, squeeze them well, chop them and put them in a bowl together with the ricotta. Add half of the Parmesan cheese, an egg, a pinch of salt and the nutmeg and mix carefully to mix everything well. Prepare the dough with the flour, four eggs and a pinch of salt, roll it out into a thin sheet and divide it into rectangles. Boil the latter al dente, a few at a time, in a saucepan full of boiling salted water. As they are ready, drain the pieces of pasta and spread them in a buttered pan. Cover each layer of pasta with one of the ricotta and spinach mixture and one of ragu and sprinkle with a little Parmesan. Continue in the same order until all the ingredients are used up, ending with a layer of meat sauce and Parmesan. Cook the lasagna in the oven at 180 degrees for 20 minutes.