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1
Place 3 tablespoons butter in a large saucepan over medium-high heat.
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2
Add prosciutto and saute until starting to brown.
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3
Lower heat to medium-low and add onions, celery and carrots.
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4
Cook until soft but not brown.
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5
Stir in tomato paste and cook 2 minutes.
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6
Heat 4 tablespoons butter with 2 tablespoons olive oil in a large saute pan.
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7
Add veal and saute over medium-high heat until meat starts to brown.
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8
Transfer veal to a saucepan, draining it well.
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9
Discard fat in saute pan.
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10
Return pan to medium-high heat, add Marsala and boil, loosening residue in pan with a wooden spoon.
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11
Cook until reduced to 2 cups.
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12
Pour into saucepan.
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13
Add veal stock, 2 cups chicken stock, cloves and herbs.
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14
Partly cover.
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15
Simmer 2 hours.
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16
Season with salt and pepper.
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17
Set aside.
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18
Place porcini in warm water to cover and soak.
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19
Meanwhile, combine cream and remaining 4 cups chicken stock in a large saucepan, bring to a simmer and cook about 1 hour, until thickened and reduced to 2 cups.
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20
Pour into a blender and process on low, then higher speed.
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21
Add egg and process briefly.
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22
Taste and season with salt and pepper, strain into a bowl and set aside to cool.
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23
Squeeze porcini dry and chop.
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24
Add remaining olive oil to a skillet, add all mushrooms and saute until cremini have started browning.
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25
Fold into veal mixture (ragu).
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26
Set aside.
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27
Bring a large pot of salted water to a boil.
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28
Have a large bowl of salted ice water ready.
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29
Line a large baking sheet with kitchen towels.
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30
Add pasta sheets to boiling water one at a time, cook each 2 minutes then place in ice water.
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31
Drain pasta sheets and spread on towels to dry.
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32
Preheat oven to 350 degrees.
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33
Brush a 9-by-13-inch lasagna pan with remaining butter.
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34
Lay a sheet of pasta in pan.
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35
Sprinkle with 1/3 cup cheese.
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36
Spread about 1/4 of the ragu over cheese.
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37
Spread on 1/2 cup cream sauce.
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38
Continue layering until covered with last sheet of pasta.
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39
Spread with remaining cream sauce, then remaining cheese.
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40
Bake 25 minutes, until bubbling.
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41
Increase heat to 400 degrees and bake about 5 minutes to brown top.
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42
Remove from oven and let stand 20 minutes before cutting in squares and serving.
