• 1/2 cup dried porcini mushrooms
• salt and freshly ground pepper
• 1 package lasagna noodles
• 1 recipe veal ragù
• 1 pound fresh mozzarella, shredded
• 1 cup Parmigiano-Reggiano, grated
  

To rehydrate the mushrooms: Put mushrooms in a bowl, and add 1 cup boiling water. Let steep for 30 minutes. Reserve mushrooms, and strain liquid through a fine sieve lined with a paper towel; reserve liquid. Finely chop porcini. Make ragù as per the veal ragù recipe with the following additions: Add chopped porcini along with the meat. Add mushroom liquid along with the wine.

Preheat oven to 350°. Boil water for pasta. Add salt, and cook lasagna until al dente. Drain; dry on paper towels or clean dish towels.

To assemble lasagna: Spread 1 ladle of ragù on bottom of 9-by-13-inch lasagna dish. Make one layer with noodles. Top with 1/3 ragù, 1/3 mozzarella and 1/3 Parmigiano. Repeat twice more until you have 3 layers. Bake for 20 to 30 minutes until top is browned. Serves 6

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