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1
Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes.
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2
Drain the porcini, reserving the liquid.
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3
Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl.
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4
Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
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5
Heat the olive oil in a large pot over high heat.
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6
Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes.
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7
Transfer the meat to a bowl.
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8
Add the wine to the pot, scraping up the browned bits.
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9
Add the liquid to the bowl with the meat.
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10
Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt.
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11
Cook, stirring occasionally, until browned, 12 to 15 minutes.
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12
Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
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13
Return the meat mixture to the pot.
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14
Add the cognac and scrape up the browned bits.
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15
Cook, stirring, until the liquid is absorbed, about 5 minutes.
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16
Add 2 cups water and the reserved mushroom soaking liquid.
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17
Crush the tomatoes with your hands over the pot and add with their juices.
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18
Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes.
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19
Cool completely.
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20
Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat.
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21
Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes.
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22
Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes.
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23
Reduce the heat to low and cook, whisking, 10 more minutes.
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24
Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan.
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25
Fill a large bowl with ice water.
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26
Line a baking sheet with a damp kitchen towel.
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27
Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool.
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28
Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel.
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29
Cover the pasta with another damp towel.
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30
Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter.
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31
Spread 1/2 cup ragu in the pan.
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32
Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella.
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33
Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel.
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34
Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel.
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35
Top with a layer of pasta, then cover with the remaining bechamel.
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36
Sprinkle with the remaining parmesan and mozzarella.
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37
Tuck the edges of the pasta into the baking dish with a knife.
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38
Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes.
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39
Let rest 30 minutes before slicing and serving.
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40
Photograph by Anna Williams
