Spinach Lasagna With Mushroom Ragu

Get this all-star, easy-to-follow Spinach Lasagna With Mushroom Ragu recipe from Food Network Kitchen

Directions Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.Meanwhile, heat...

  • Yield: 6 to 8 servings
  • Cooking time: 3 Hour 30 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 portobello mushroom caps, chopped
  • 1 1/2 pounds shiitake mushrooms, stems removed, chopped
  • Kosher salt and freshly ground pepper
  • 2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
  • 3 bay leaves
  • 1/4 cup chopped fresh parsley
  • 3 ounces parmesan cheese, grated
  • 1 1/2 pounds part-skim mozzarella cheese, shredded
  • 8 ounces asiago cheese, shredded
  • 2 pounds ricotta cheese
  • 2 large eggs, lightly beaten
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon freshly grated nutmeg
  • 12 ounces dried lasagna noodles

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