Spinach Lasagna With Mushroom Ragu

• 1 ounce dried porcini mushrooms
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 portobello mushroom caps, chopped
• 1 1/2 pounds shiitake mushrooms, stems removed, chopped
• Kosher salt and freshly ground pepper
• 2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
• 3 bay leaves
• 1/4 cup chopped fresh parsley
• 3 ounces parmesan cheese, grated
• 1 1/2 pounds part-skim mozzarella cheese, shredded
• 8 ounces asiago cheese, shredded
• 2 pounds ricotta cheese
• 2 large eggs, lightly beaten
• 1 pound frozen chopped spinach, thawed and squeezed dry
• 1/4 teaspoon freshly grated nutmeg
• 12 ounces dried lasagna noodles

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

porcini mushrooms, extravirgin olive oil, onion, carrot, celery, garlic, tomato paste, portobello mushroom caps, shiitake mushrooms, kosher salt, tomatoes, bay leaves, parsley, parmesan cheese, mozzarella cheese, asiago cheese, ricotta cheese, eggs, spinach, freshly grated nutmeg, lasagna noodles

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.html (may not work)