4 Nantes carrots, cut in half lengthwise then sliced
A package (142 g) baby spinach
2 sticks of 796 ml of diced tomatoes with Italian spices
1 cup good quality red wine
2 tablespoons tomato paste
2 tablespoons sugar
2 tablespoons dried oregano
1 1/2 tablespoons Italian spices
12 lasagna pasta cooked al dente
1/2 cup 35% cream
1 cup grated fresh Parmesan cheese +1/4 cup for the top
300 g cheese curds
2 cups grated mozzarella cheese
Salt and pepper from the mill
In a large saucepan over medium heat, add onion and garlic and drizzle with olive oil. Cook for 3 to 4 minutes, stirring. Add oil as needed.
Add the carrots followed by a drizzle of olive oil and cook for 5 to 6 minutes to soften.
Add the meat, season with salt and pepper and cook for 7 to 8 minutes or until the meat is no longer pink. Break into small chunks. Drain the fat.
Add the spinach and continue cooking for 2 minutes to make them fall.
Add the tomatoes, red wine, tomato paste, sugar and spices then season with salt and pepper generously. Bring to a boil, reduce to medium heat and simmer for about 25 minutes uncovered, or until the liquid is almost all evaporated and the mixture is creamy.
Preheat the oven to 350°F.
Add the cream and Parmesan and mix. Continue cooking for 2 minutes, stirring. Keep warm.
Build your lasagna! In a large rectangular baking dish, spread 1 to 2 ladles of sauce in the bottom followed by a row of lasagna. Add a bit more sauce and cover with lasagna again. Continue until there are no more pasta and keep a nice amount of sauce for the top. Do not forget to add a layer of cheese curds in the center!
Bury with mozzarella cheese and finish with Parmesan.
Place in the oven and cook for 15 to 20 minutes. Put to BROIL and continue cooking for about 2 minutes or until the cheese is golden! Remove from oven and let stand 5 minutes before cutting and serving.