Spinach Lasagna With Mushroom Ragu

Ingredients

• 8 ounces asiago cheese shredded
• 3  bay leaves 
• 1 large carrots finely chopped
• 1 stalk celery finely chopped
• 1 ounce porcini mushrooms dried
• 2 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 4 cloves garlic chopped
• 8 servings kosher salt and pepper freshly ground
• 12 ounces lasagna noodles dried
• 0.3 teaspoon nutmeg freshly grated
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 3 ounces parmesan cheese grated
• 1.5 pounds part-skim mozzarella cheese shredded
• 2  portobello mushroom caps chopped
• 2 pounds ricotta cheese 
• 1.5 pounds mushroom caps chopped
• 1 pound pkt spinach frozen dry thawed chopped
• 2 tablespoons tomato paste 
• 56 ounce san marzano tomatoes whole crushed canned

Equipment

• bowl
• baking sheet
• oven
• pot
• sieve
• baking pan
• aluminum foil

Directions

1. Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
2. Meanwhile, heat the olive oil in a pot over medium heat.
3. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes.
4. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
5. Add the porcini mushrooms; cook 2 minutes.
6. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes.
7. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
8. Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside.
9. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
10. Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil.
11. Add the noodles and cook as the label directs.
12. Drain and rinse under cold water; shake off the excess water.
13. Spread 1 cup of the ragu in a 9-by-13-inch baking dish.
14. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes.
15. Let rest before serving.
16. Photograph by Anna Williams