Bechamel and bolognese lasagna

It rained all day here and I had a sick baby so I was craving something comforting. I knew I had a pound of bolonese in the freezer so I decided on bechamel and bolognese lasagna. This is the recipe I used for the bolognese. I love it. This is the recipe I used for the bechamel. 

ingredients for remaining lasagna recipe:

1 pound lasagna noodles

2 bags spinach

1 onion chopped

3 toes of garlic minced

1 large container of ricotta cheese

1 pound grated mozzerella cheese (or an italian mix of cheeses. I often a lot Parmesean for a sharper flavor)

First cook lasagna noodles until just shy of al dente. Then in a large frying pan saute onion and garlic in olive oil until soft and add spinach leaves, saute until wilted. Remove from pan and in a large bowl mix with ricotta cheese and 8 ounces of your grated cheese. Now cover the bottom of your lasagna pan with a layer of bechamel sauce, then a layer of lasagna noodles. Now you will do a layer of the bolognese and then another layer of noodles. Now your ready for the spinach, ricotta filling. Layer that on with one last layer of noodles on top. Now put one last layer of bechamel sauce and cover it with your remaining 8 ounces of grated cheese. Bake at 350 degrees for 45-55 minuets. DELICIOUS!