Place fresh spinach in a deep pan over medium-high heat with a pinch of salt. Sauté for about 30 seconds, stirring until just wilted.

Blend the spinach with eggs using a food processor or immersion blender until smooth and creamy.

Dump the flour onto your clean work surface and make a well in the center. Pour the spinach mixture into the well and gently bring the flour in from the sides until a dough starts to form.

Knead with the palm of your hand for 10–15 minutes until the dough is smooth and elastic. Wrap in plastic wrap and rest in the fridge for 30 minutes.

Once rested, cut the dough into manageable portions. Dust with flour and roll through a pasta machine, starting on the widest setting. Fold and roll 2–3 times to remove air bubbles, then continue rolling through thinner settings (up to level 5) until you have silky green sheets ready for lasagna.

Add the pancetta to a food processor or use a sharp knife to mince it until finely chopped.

Place a large pot over medium low heat and add 2 tablespoons of EVOO. Once warm, add the pancetta and let it sweat gently, releasing its flavorful fat.

Add the chopped onion, celery, and carrots to the pot. Stir, then cover with a lid and cook the soffritto for about 10 minutes, checking and stirring every 2 minutes to prevent burning.

After around 7 minutes, when the vegetables are soft and glossy, pour in a splash of red wine and mix it. Close the lid again and let the flavors combine for another couple of minutes.

Drizzle in a little more EVOO, then add the ground beef and pork. Use a wooden spoon to break up the meat thoroughly and mix it well with the soffritto.

Once the meat begins to brown and turns grey, pour in the remaining wine and stir well. Season generously with salt and pepper, and let it simmer for 10 minutes.

Next, add the tomato paste and stir it through until fully incorporated. Pour in the passata and add the peeled tomatoes, using your laddle to gently break them up in the pot.

Cover with a lid and cook the ragu on low heat for 3 hours. Stir every 30 minutes, scraping the bottom to make sure nothing sticks.

After 3 hours, remove the lid and continue cooking uncovered for another hour to reduce and intensify the flavor. Stir regularly and adjust the seasoning with more salt and pepper if needed.

Optional but recommended: For a silkier, more balanced sauce, add a splash of full cream milk and cook for another 5 minutes before turning off the heat.

Place a small pan over medium-low heat and add the butter. Once melted, remove it from the heat and stir in the flour until smooth and well combined.

Return the pan to the stove and begin adding the milk a little at a time, stirring continuously.

As the sauce thickens, continue adding milk in small amounts, whisking gently until you reach a smooth, creamy consistency.

Turn off the heat, then add a pinch of nutmeg. Mix well.

Prepare a large bowl filled with cold water and ice and set it aside.

Bring a large pot of water to a boil and add 1 tablespoon of salt. Mix to help it dissolve, then gently lower in two pasta sheets at a time and boil for about 30 seconds each.

Using tongs, carefully remove the sheets and immediately transfer them to the ice water to stop the cooking. Lay the cooled sheets flat on a tray lined with baking paper.

Start by spreading a thin layer of béchamel sauce on the bottom of your baking dish. Then lay down the first pasta sheet, trying not to have any gaps.

Spoon over a scoop of Bolognese sauce and spread it evenly from edge to edge, makinng it mostly even but not too generous!

Add a few spoonfuls of béchamel and sprinkle 2 tablespoons of grated Parmigiano Reggiano on top.

Repeat the layering process: pasta, ragù, béchamel, and cheese, pressing each layer down gently as you move through to help the lasagna settle.

For the final layer, place one last pasta sheet on top. Spread the remaining béchamel sauce generously across the surface to help seal the lasagna.

Cover the dish with foil (making sure it doesn’t touch the top) and bake at 180°C / 356°F for 20 minutes.