Lazy Lasagna with Lamb Ragu Spinach and Ricotta

Ingredients

• 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
• Salt
• 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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