Ingredients
For the sauce:
2 tablespoon olive oil
1 1/2 pounds ground chuck
1 3/4 teaspoons kosher salt, divided
2 carrots, peeled and chopped fine
1 red onion, peeled and chopped fine
3 garlic cloves, smashed and peeled
1 tablespoon tomato paste
1 cup dry red wine
2 (28 ounce) cans Hunt’s San Marzano Style Tomatoes, crushed by hand
1/2 cup water
1 (2 inch) piece parmesan cheese rind
For the ricotta:
1 1/2 pounds fresh ricotta cheese, such as Calabro
1 teaspoon kosher salt
1 (10 ounce) package frozen spinach, drain well
1/4 cup chopped basil
To assemble:
1 tablespoon unsalted butter, softened
15 no boil lasagne sheets, such as de cecco
4 cups shredded mozzarella cheese
1 1/2 cups freshly grated parmesan cheese