Spinach Lasagna with Mushroom Ragu

By á-3286

Ingredients

• 1 oz dried porcini mushrooms
• 2 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 garlic cloves, chopped
• 2 Tbsp tomato paste
• 2 portobello mushroom caps, chopped
• 1 1/2 lbs shiitake mushrooms, stems removed,chopped
• kosher salt and freshly ground pepper
• 2 28 oz cans crushed tomatoes
• 3 bay leaves
• 1/4 cup chopped fresh parsley
• 2 lbs part skim mozzarella cheese, shredded
• 2 lbs ricotta cheese
• 2 eggs, lightly beaten
• 1 lb frozen chopped spinach, thawed and squeezed dry
• 1/4 tsp freshly grated nutmeg
• 12 oz dried lassagna noodles

Details

Servings 6

Preparation

Step 1

1. Make ragu: Soak porcini mushrooms in 1 cup hot water until soft, about 15 mins. Strain. Chop; reserve liquid.
2. Meanwhile, heat olive oil in a pot over medium heat. Add onion, carrot, and celery and cook until soft, 5 mins. Stir in garlic and tomato paste and cook, stirring, 3 more mins. Add portobello and shiitake mushrooms, 1 tsp salt and 1/2 tsp pepper; cook, stirring until mushrooms are soft, 5 more mins.
2. Add porcini mushrooms; cook 2 mins. Add reserved porcini liquid, bring to a boil and cook untilreduced slightly, about 3 mins. Add tomatoes and their juice, 2 cups water and bay leaves. Bring to a boil, stirring occasionally. Reduce heat to medium low, add parsley and 1 tsp salt and simmer, stirring a few times, until thick, about 1 hour, 30 mins. Discard bay leaves.
4. Lasagna filling: Mix mozzarella and set 1 1/4 cups of cheese mixture aside. Combine remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 tsp salt.
5. Preheat oven to 375 F. Bring a pot of salted water to a boil. Add noodles and cook. Drain and rinse.
6. Spread 1 cup of ragu in a 9 by 13 inch baking dish. Add a layer of noodles, then half of spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with remaining noodles and ragu and sprinkle with reserved cheese. Cover with foil, place on a baking sheet and bake 50 mins. Uncover and bake until golden, about 25 more mins. Let rest before serving.