Ingredients

For the mushroom sauce:

• 1 small pouch dried porcini mushrooms (a handful)
• 2 cups chicken stock or water (use water for vegetarian preparation)
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 pound pancetta, diced (omit for vegetarian preparation)
• 6 portabella mushroom caps, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 stems rosemary, finely chopped
• A few sprigs thyme, finely chopped
• 1 bay leaf
• Salt and pepper
• 1/4 cup tomato paste
• 1 cup dry white wine
• 1 1/2 cups whole milk

For the spinach filling:

• 2 packages organic chopped frozen spinach, defrosted, wrung out and separated (10 ounces each)
• 1/4 cup milk
• 1 cup grated Parmigiano Reggiano cheese, divided
• 2 containers fresh ricotta cheese (14-16 ounces each)
• Salt and pepper
• Freshly grated nutmeg (about 1/2 teaspoon)
• 3 extra-large eggs, beaten

For the béchamel:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• Salt and pepper
• Freshly grated nutmeg

• 1 box Barilla no-bake lasagna sheets, soaked in water for 5 minutes, then removed to a clean towel (this makes the lasagna more moist)

Description

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