Lasagna Bolognese Recipe

• For Mushroom Filling
• 1½ ounces Dried Porcini Mushrooms
• 4 cups Boiling Water
• 1/2 cup Low-sodium Soy Sauce
• 1/2 cup Vegetarian or Vegan Worcestershire Sauce
• 1 pound Portobello Mushrooms, stemmed and coarsely chopped (may use packaged caps or slices)
• 1 pound Shiitake Mushrooms, coarsely chopped
• 1 pound Cremini Mushrooms, sliced
• 4 tbsp (1/2 stick) Unsalted Butter
• 1/4 cup Extra-virgin Olive Oil
• 2 large Carrots, peeled and cut into 1/2-inch slices
• 1 large Onion, peeled and cut into quarters
• 4 ribs Celery, cut into 1-inch pieces
• 2 tsp Salt
• 1 tsp Freshly Ground Black Pepper
• 3 tsp Finely Chopped Garlic (3 to 4 medium cloves)
• 2 (6-ounce) cans Tomato Paste
• 2 cups Whole or Low-fat Milk
• 2 cups Red Wine, such as merlot or cabernet sauvignon
• 1 (28-ounce) can Tomatoes, diced and with juice
• Several sprigs of Herbs, such as thyme, oregano and bay leaf, tied with kitchen twine to form a bouquet garni
• 2 tbsp Sugar
  
  For Bechamel Sauce
• 4 tbsp (1/2 stick) Unsalted Butter
• 1/4 cup Flour
• 4 cups Whole or Low-fat Milk (do not use nonfat)
• 1 tsp Salt
• 1/2 tsp Black Pepper, freshly ground
• 1/4 tsp Nutmeg, freshly grated
• 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  
  For Assembly
• 2 (9-ounce) packages flat, no-boil Lasagna Sheets
• 1/2 cup Parmigiano-Reggiano Cheese, freshly grated

• For Mushroom Filling
• Place the dried porcini mushrooms in a large bowl; add the boiling water and the soy and Worcestershire sauces. Set aside.
• Combine the portobello and shiitake mushrooms in the bowl of a food processor. Pulse until finely chopped. Transfer to a separate large bowl and add the sliced cremini mushrooms.
• Melt the butter with the olive oil over medium heat in a large saucepan.
• Meanwhile, combine the carrots, onion and celery in the bowl of a food processor; pulse (about 20 times) until they are just finely chopped (but have not released a great amount of liquid), then add to the saucepan. Cook, stirring occasionally, for 20 minutes; do not let the vegetables brown. Season with salt and pepper and stir to mix well.
• Add the chopped garlic and the portobello-shiitake-cremini mushroom mixture to the vegetables. Cook for 20 minutes, stirring occasionally, until the liquid is absorbed. Add the tomato paste and milk, stirring to mix well, and cook for 10 minutes or until the liquid is absorbed. Add the wine and cook for 10 minutes, stirring occasionally; it will be absorbed.
• Use a slotted spoon to remove the reconstituted porcini mushrooms from their soaking liquid; reserve the liquid. Rinse the mushrooms to remove any grit, then coarsely chop them and add to the saucepan.
• Strain the mushrooms' soaking liquid through a fine-mesh strainer or several layers of cheesecloth, then add it to the saucepan. Add the diced tomatoes and their juice, the bouquet garni and sugar. Reduce the heat to medium-low and cook, uncovered, for 2 to 3 hours, stirring occasionally, until the filling is a deep, rich brown and very thick. Use strips of paper towel from time to time to skim off any fat that rises to the surface of the mixture. Discard the bouquet garni when the filling is done.
  
  For Bechamel Sauce
• Melt the butter in a large saucepan over medium heat. Add the flour and whisk it with the butter for several seconds to form a roux. Add the milk gradually, whisking constantly to ensure that no lumps form. Add the salt, pepper and nutmeg; cook for about 5 minutes, until the sauce thickens and can coat the back of a spoon. Remove from the heat and whisk in the Parmigiano-Reggiano cheese. Set aside.