Steps

• Wash and clean the artichokes thoroughly. Remove all the thorns and the internal hairy part.

  

• Cut each artichoke into 8 parts, place them in a bowl with water and lemon to prevent them from darkening.

  

• Wash the carrots, onions, and celery well, chop them finely, and sauté them in a pot with a little oil. Add the ground meat, let it brown, pour in the canned tomatoes, the artichokes cut into 8 parts, salt, and let cook for about an hour on low heat; it should not reduce too much.

  

• Puree the precooked beets using an immersion blender. On a work surface, place the flour in a well, add the eggs, the beet puree, and knead until you get a smooth and compact dough. Wrap it in plastic wrap and let it rest for about half an hour.

  

• Pour the flour in a well on a work surface, add the egg and the spinach (previously washed, boiled, squeezed, and pureed with an immersion blender). Knead until you get a smooth and homogeneous dough that is easy to work with. Wrap it in plastic wrap and let it rest for about half an hour.

  

• Lastly, on a work surface, pour the flour in a well, gradually add the water, and knead until you get a smooth and homogeneous dough that is easy to work with. Wrap it in plastic wrap and let it rest for about half an hour.

  

• Divide the red dough into four parts, take one, flatten it slightly, flour it, and insert it into the pasta machine at the maximum thickness. Fold it over itself and pass it again, always at the maximum thickness, repeating this operation about ten times. Now pass the obtained sheet through the machine at the finest thickness only once, until reaching the last thickness available in the pasta machine. Proceed in the same way with the green and the white dough.

  

• From each colored sheet, cut a square of about 5×5 inches (keep the width measure and make the other side the same size), roll each square to form a small cylinder, flatten it slightly. Join the three cylinders with a little water.

  

• At this point, pass the three cylinders through the pasta machine, starting from the highest thickness, until you reach the second-to-last thickness. Continue in this way with all the fresh pasta.

  

• Lay the tricolor sheets on a floured table, cut rectangles about 7×5 inches in size.

  

• It’s time to assemble our lasagna: in a baking dish measuring 12×9 inches, put a light layer of ragù, then the tricolor sheets cut to about 7×5 inches in size.

  

• On top, add more ragù, some slices of emmental, a bit of parmesan, and then again the sheets, emmental, parmesan.

  

• I made 5 layers, finishing with the ragù and a good sprinkle of grated cheese. Bake at 350°F for about 50/60 minutes. With the leftover fresh pasta, you can make tagliatelle and dry it to enjoy later.