Green Noodle Lasagna
You can use commercial spinach lasagna, but it won't be nearly as good. Cook spinach as directed on package. Drain, squeezing out as much water as you can. Chop finely. Beat eggs, spinach, and salt in a mixing bowl. Add flour and mix. Knead thoroughly, add flour if the dough is too sticky. Let it rest 30 minutes. If you have a pasta machine, roll the dough with it. Otherwise, divide dough into 4 pieces and roll each thinly on a floured surface into a 12" square. Cut into 4 inch squares. Let noodles dry about 1 hour while you are making the rest of the lasagna. Cook in boiling salted water for 8 minutes or until tender.
Brown beef and pork lightly, drain and discard fat, set meat aside. Sauté onions, celery, and carrots in butter until onion is lightly browned (about 10 minutes). Add salt, pepper, oregano, reserved meat, wine, and tomato sauce. Simmer 15 minutes, stirring frequently.
Melt butter in saucepan, mix in flour, salt, and pepper. Add milk slowly, stirring. Cook until sauce is smooth and thick. Stir in cream.
Set oven to 350F. In a buttered 9 x 13.5" baking dish, arrange a layer of noodles. Spread with one third of the meat sauce, sprinkle with 2 tsp cheese, and top with another layer of noodles. Top with one third of the cream sauce and sprinkle with 2 tsp cheese. Repeat this sequence twice more, so there are 6 layers ending with the cream sauce. Sprinkle on the remaining cheese. Bake at 350F for 15 minutes.