Lasagna Verde al Forno

Ingredients
1 RECIPE Pasta Verde (spinach pastsa--see homemade pasta recipe w/ variation)
¼ cup chopped celery
¼ cup chopped carrot
¼ cup chopped onion
2 tbls. olive oil
2 tbls. butter
1# boneless beef round steak, cut in ½”pieces
1 tsp. salt
1 cup white grape juice
½ cup milk
¼ tsp. ground nutmeg
1 28-oz. can Italian tomatoes, cut up
1 RECIPE Bechamel Sauce
1 cup grated Parmesan cheese
2 tbls. butter


Directions
In large saucepan cook onion, celery, carrot in oil and 2 tbls. butter for 5 min. Add beef and salt. Cook and stir until beef is browned. Add juice, milk and nutmeg. Bring to boil, reduce heat; simmer, uncovered, 5 min. Add undrained tomatoes; return to boil. Reduce heat; simmer, uncovered, about 1 hour or until thickened, stirring occasionally. Meanwhile, prepare Pasta Verde and cut into lasagna shape. Cook in boiling salted water 30-40 seconds for thinly rolled by machine, longer if hand rolled.

To assemble: Spoon ½ cup of meat sauce into 9x13 pan. Arrange ¼ of noodles over sauce. Top with ¼ of Bechamel Sauce, and ¼ of cheese. Repeat layers 3 times, ending with Parmesan. Dot with remaining 2 tbls. butter. Cover with foil. Bake 350º, 35-40 min.

Bechamel Sauce: In saucepan, melt 6 tbls. butter; stir in  cup flour, ½ tsp. salt, ¼ tsp. white pepper. Cook and stir 2 min. Add 2 ½ cups milk. Cook and stir until thickened and bubbly.