Pasticcio Lasagnette(Messy Lasagna) - cooking recipe

Ingredients

6 pieces imported dry porcini mushrooms
1/2 c. beef broth
1 small onion
1 carrot, washed and scraped
1 stalk celery, washed and scraped
2 Tbsp. salt
1/4 c. plus 2 Tbsp. olive oil
8 Tbsp. butter
1/2 tsp. chopped fresh Italian parsley
1 1/2 tsp. chopped fresh basil (1/2 tsp. dried)
3 Tbsp. dry red wine
1/4 c. flour
1/4 lb. Fontina, Mozzarella or other soft cheese, thinly sliced
1 c. plus 2 Tbsp. heavy cream
salt
pinch of freshly grated nutmeg
pinch of ground ginger
3/4 c. grated Parmesan cheese
1 lb. lean chopped beef
2 Tbsp. tomato paste
2 Tbsp. water
freshly ground black pepper
1 lb. lasagnette (fresh or dried)
3/4 lb. fresh spinach
1/4 lb. mortadella or ham, thinly sliced

Preparation

Preheat the oven to 375\u00b0.
Wash the mushrooms well under lukewarm water, then soak them in beef broth until ready to use. Puree the onion, carrot and celery together in a food processor or blender.
Bring the water and 2 tablespoons of the salt to a boil in a stockpot or kettle over medium heat for the pasta.
Heat 1/4 cup of the olive oil in a saucepan and melt 1 tablespoon of the butter in it.
Add the veggie mixture, parsley and basil. Cook 5 to 6 minutes, stirring or until veggies are softened. Add the red wine and cook until it evaporates, about 2 minutes. Add the beef and mix well with all the other ingredients. Cook over a low heat, stirring occasionally.