Instructions

• 1 Make the Ragu: Soak the porcini mushrooms on 1 cup of hot eater until soft, about 5 minutes. Strain through a fine mesh sieve over a bowl. Chop the mushrooms and reserve the liquid.
• 2 Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot, and celery and cook until soft, about 5 minutes. Stir in the garlic and tomato paste and cook, stirring for 2 minutes. Add the portobello and shiitake mushrooms, 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring often, until the mushrooms are soft, about 5 more minutes.
• 3 Add the porcini mushrooms, cook for 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until slightly rediiced, about 3 minutes. Add the tomatoes and their juice, 2 cups of water, and the bay leaves, bring to a boil, stirring occasioally. Reduce the heat to medium low, add the parlsey and 1 tsp. salt and simmer, stirring a few times for about 1 hour and 30 minutes. Discard the bay leaves. (You can make the ragu a day in advance, let cool and cover and chill. Reheat before using.)
• 4 Make the lasagna filling: Mix the parmesan, mozzarella, and asiago, set abot 1 1/2 cups of this mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg, and 1/2 tsp. salt.
• 5 Preheat the oven to 375 degrees. Bring a pot of water to a rapid boil and salt heavily. Add the noodles and cook as the label directs. Drain and rinse under cold water, shake off the excess water.
• 6 Spread one cup of the ragu in a 9 x 13 inch baking dish. Add a layer of noodles, then half the spinach mixture and 2 cups of the ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake for 50 minutes. Uncover and back until the cheese is golden brown, about another 25 minutes. Let rest for 20 minutes before serving,