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1
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes.
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2
Strain through a fine-mesh sieve over a bowl.
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3
Chop; reserve the liquid.
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4
Meanwhile, heat the olive oil in a pot over medium heat.
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5
Add the onion, carrot and celery and cook until soft, 5 minutes.
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6
Stir in the garlic and tomato paste and cook, stirring, 2 more minutes.
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7
Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
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8
Add the porcini mushrooms; cook 2 minutes.
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9
Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes.
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10
Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally.
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11
Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes.
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12
Discard the bay leaves.
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13
(You can make the ragu up to 1 day ahead; let cool, then cover and chill.
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14
Reheat before using.)
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15
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside.
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16
Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
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17
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil.
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18
Add the noodles and cook as the label directs.
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19
Drain and rinse under cold water; shake off the excess water.
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20
Spread 1 cup of the ragu in a 9-by-13-inch baking dish.
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21
Add a layer of noodles, then half of the spinach mixture and 2 cups ragu.
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22
Repeat with another layer of noodles, spinach mixture and ragu.
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23
Top with the remaining noodles and ragu and sprinkle with the reserved cheese.
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24
Cover with foil, place on a baking sheet and bake 50 minutes.
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25
Uncover and bake until golden, about 25 more minutes.
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26
Let rest before serving.
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27
Photograph by Anna Williams
