Spinach Lasagna With Mushroom Ragu

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  • Level: Easy
  • Total: 4 hr
  • Prep: 30 min
  • Cook: 3 hr 30 min
  • Yield: 6 to 8 servings
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12 ounces dried lasagna noodles

For the ragu:

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

For the lasagna:

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


  1. 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.
  2. Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
  3. Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. 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. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
  4. Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
  5. Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
  6. Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.