A Big Lasagna

Instructions:

Prepare the rocotta filling: Set a large skillet over medium heat with a few tablespoons of olive oil. Cook the spinach until wilted, season with salt and pepper, then roughly chop. In a medium bowl, combine ricotta, mozzarella, parmesan, basil, and Italian seasoning. Season generously with salt and pepper then stir in the spinach. Set aside.

Prepare the bechamel: Set a medium saucepan over medium heat and add the butter. Once melted, whisk in the flour, reduce the heat to low, and cook for at least 5 to 10 minutes without browning the flour. Slowly pour in the milk while whisking vigorously to avoid clumping. Increase the heat to medium and whisk until the mixture thickens. Season with salt, pepper, and nutmeg to taste. 

Prepare the marinara: In a large skillet, heat a few tablespoons of oil over medium heat. Add the onion and cook until it starts to soften. Add the garlic and cook until fragrant. Add the Italian sausage and ground beef and cook, breaking up with a spoon, until completely cooked. Add in the marinara and butter and cook until the butter is melted and the marinara is heated through. Turn off the heat.

Assemble the lasaga: Preheat the oven to 400 degrees and position a rack so that it sits about 6 inches below the top heating element.

In a 5-quart baking dish, spoon about 3/4 cup bechamel and spread to cover the bottom and sides of the pan. Cover the bottom of the dish in lasagna sheets, avoiding overlapping. Spread about 1/3 of the ricotta mixture evenly over the pasta then add another layer of pasta sheets. Spread 1/3 of the marinara over the pasta then spread about 1 cup bechamel over the marinara and sprinkle with 1/4 cup parmesan cheese, then cover with pasta. Repeat the layers two more times. Cover the top with the last of the pasta sheets then spread the rest of the bechamel over the pasta. 

Cover the lasagna with a piece of parchment paper then tightly wrap it in foil. Place on a rimmed baking sheet and bake on the prepared rack for 40 minutes. Remove the lasagna from the oven and discard the foil and parchment. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the lasagna and return to the oven for 20 minutes, or until the cheese is golden and bubbling.

Let cool at least 15 minutes before slicing and serving.