Sloppy Lasagna

Directions

1. 1
   Bring a large pot of water to a boil over medium heat.
2. 2
   Break all of the pasta sheets into irregular, larger than single bite-sized pieces.
3. 3
   Salt the water, then add the pasta and cook to a little shy of al dente.
4. 4
   Drain and set aside in a large bowl.
5. 5
   Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat.
6. 6
   Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving.
7. 7
   Turn the meat and add the onions and grated carrot.
8. 8
   Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon.
9. 9
   Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine.
10. 10
    Reduce for a minute more, then add the tomatoes, breaking them up as you stir.
11. 11
    Reduce the heat to a simmer and add the basil.
12. 12
    While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour.
13. 13
    Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste.
14. 14
    Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
15. 15
    Heat a broiler.
16. 16
    Add the meat sauce to the bowl with the pasta and toss.
17. 17
    Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese.
18. 18
    Top with remaining pasta.
19. 19
    Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top.
20. 20
    Put under the broiler to brown and bubble.
21. 21
    Remove from the broiler and serve.