Lasagne with spinach and mushroom ragout

Ingredients:

For lasagna:

• 100 g Parmesan cheese, finely grated
• 700 g mozzarella cheese, grated
• 250 g of Eixago cheese, grated
• 900 g of cheese ricotta
• 2 large eggs, lightly beaten
• 450 g frozen spinach, defrosted and squeezed dry
• 1/4 tsp freshly grated nutmeg
• 350 g dried lasagna

For the stew:

• 30 g dried porcini mushrooms
• 2 tbsp. l. olive oil
• 1 medium onion, chopped
• 1 large carrot, finely chopped
• 1 stalk of celery, finely chopped
• 4 cloves garlic, chopped
• 2 tbsp tomato paste
• 2 portobello mushroom caps, chopped
• 700 g shiitake mushrooms, chopped
• Coarse salt and freshly ground pepper
• 2 cans (800g each) of canned small-fruited tomatoes (such as San Marzano or Cherry), crushed by hand
• 3 bay leaves
• 1/4 cup chopped fresh parsley

Preparation:

1. Prepare mushroom stew: Soak porcini mushrooms in 1 cup hot water until softened, about 15 minutes. Chop the mushrooms, reserving the liquid.
2. Meanwhile, heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion, carrot, and celery and cook until softened, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, for another 2 minutes. Add the portabella and shiitake mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, for another 5 minutes.
3. Add the porcini mushrooms and cook for 2 minutes. Pour in the mushroom broth, bring to a boil, and continue cooking for about 3 minutes. Add the tomatoes with their brine, 2 cups of water, and bay leaves; bring to a boil, stirring occasionally. Reduce the heat, add the parsley and 1 teaspoon of salt, and simmer over low heat, stirring occasionally, until thickened, about 1 hour 30 minutes. Remove the bay leaves.
4. Prepare the lasagna filling: In a large bowl, combine the Parmesan, mozzarella, and Asiago cheeses. Set aside 1.5 cups of the cheese mixture in a separate bowl. Add the ricotta, eggs, spinach, nutmeg, and 1/2 teaspoon of salt to the first bowl and mix well.
5. Turn on the oven and heat to 190°C. Bring salted water to a boil in a saucepan. Place lasagna Cook for the amount of time indicated on the package. Drain and rinse the lasagna under cold water.
6. Spread 1 cup of the mushroom ragù in a baking dish. Top with a layer of lasagna, then half of the spinach mixture, and 2 cups of the ragù. Continue layering in the same order, finishing with a final layer of lasagna. Sprinkle with the reserved cheese and cover with foil. Place in the oven and bake for 50 minutes. Then remove the foil and bake until golden brown, about 25 minutes more.