Spinach Lasagna With Mushroom Ragu

Ingredients

• 12 ounces dried lasagna noodles
• 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

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