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