This vibrant green lasagna starts with a from-scratch spinach pasta — tender sheets rolled thin and layered with a slow-simmered Bolognese built from beef, pork, and pancetta, deepened with white wine and crushed tomatoes over a couple of unhurried hours. Every layer gets tucked with that rich, meaty ragù, so each bite carries real depth of flavor and a satisfying, hearty texture. The sauce reduces down until it's thick and glossy rather than watery, which means clean, structured slices once the lasagna rests. Nutmeg and garlic round out the aroma, while the homemade noodles bring a delicate, silky bite you just don't get from the boxed stuff. It's a genuinely comforting, from-the-ground-up baked pasta dish, and it holds up beautifully as a lactose free dinner centerpiece. Let it rest fifteen minutes before cutting so those layers stay picture-perfect on the plate.
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Make the spinach pasta dough: Bring a small saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Drain, rinse under cold water, and squeeze out as much moisture as possible — the spinach should be very dry. Finely chop the spinach and set aside.
Mound the 2 cups of flour on a clean work surface and make a wide well in the center. Crack the eggs into the well, add the fine salt and chopped spinach, and beat lightly with a fork, gradually drawing in flour from the inner walls of the well until a shaggy dough forms. Knead by hand for 8–10 minutes until the dough is smooth, firm, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
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