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● Lasagna with Veal Ragù
Lasagne al Ragù

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 the mushrooms in a bowl and add 1 cup boiling water. Let steep for 30 minutes. Reserve the mushrooms and strain the liquid through a fine sieve lined with a paper towel, reserving the liquid. Finely chop porcini. Make the ragù as per the veal ragù recipe above with the following additions: Add chopped porcini along with the meat. Add the mushroom liquid along with the wine. Preheat the oven to 350°. Bring a large pot of water to a boil. Add salt and the lasagna and cook until al dente. Drain, then dry on paper towels or clean dish towels. To assemble the lasagna, spread 1 ladle of ragù on the bottom of a 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 the top is browned.● Serves 6

Wine Suggestion: Light semi-sparkling red

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