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1
For the Sauce:
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2
Soak dried mushrooms in 1/4 cup warm water until softened, about 30 minutes.
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3
Strain liquid through a fine sieve; reserve.
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4
Chop mushrooms coarsely.
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5
Set aside.
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6
Heat olive oil and butter in a heavy saucepan.
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7
Add onion, garlic, parsley, carrot, and celery; saute over medium heat until vegetables are softened, about 10 minutes; do not let them brown.
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8
Remove sausage meat from casings.
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9
Add it and ground meat to pan; saute until lightly browned, about 8 minutes, breaking up meat with a spoon and mixing it with vegetables.
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10
Saute gently another 8 to 10 minutes.
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11
Stir in reserved mushrooms and their liquor, tomato paste, and wine; simmer 5 minutes.
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12
Add tomatoes and their reserved puree; simmer gently, uncovered, until sauce thickens, about 30 minutes.
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13
Season with salt and pepper.
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14
For the Pasta:
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15
Meanwhile, preheat the oven to 425.
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16
Bring 5 to 6 quarts water to a rolling boil and add the 2 tablespoons salt, vegetable oil, and noodles.
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17
Stir immediately, continuing to stir frequently as noodles cook.
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18
Drain when slightly underdone (they will continue to cook in the oven), reserving 1/3 cup of the cooking water.
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19
Immediately rinse lasagne well in cold water to prevent noodles from sticking together.
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20
For the Cheese:
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21
Combine ricotta with reserved pasta water, nutmeg, and 1/2 cup of the parmigiano.
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22
For Assembly:
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23
Smear the bottom of a 10- by 14-inch baking pan with a little of the meat sauce.
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24
Then place a single solid layer of noodles on top, without overlapping.
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25
Spread a layer of ricotta mixture on noodles, followed by a layer of sauce.
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26
Sprinkle with some of the salame, add a layer of mozzarella, then sprinkle with several teaspoons of the remaining parmigiano.
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27
Repeat layering until all ingredients are used up, ending with a layer of meat sauce strewn with mozzarella and parmigiano.
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28
Be sure to cover pasta with sauce to prevent it from drying out in the oven.
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29
Slide pan onto rack in upper half of preheated oven.
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30
Bake until lasagne is heated through and bubbly, about 25 minutes.
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31
Remove from oven and let settle for 10 to 15 minutes.
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32
Cut into squares and serve as a main course.
