Meat lasagna "Bolognese" with mushrooms and ham

Ingredients:

Bolognese sauce

• 1 cup dried porcini mushrooms
• 300 g fresh champignons
• 2 carrots, each cut into 4 pieces
• 2 stalks celery, each cut into 4 pieces
• 2 cloves of garlic
• 1 cup fresh parsley
• 170 g dry-cured ham (Prosciutto, Parma, Jamon), cut into large pieces
• 1 tbsp. l. olive oil
• 450 g of ground beef or veal
• 450 g of minced pork
• 2 cups dry white wine
• 4 tbsp (60 g) butter
• 1 large onion, chopped
• 1 tsp chopped fresh rosemary
• 2 bay leaves
• Coarse salt
• 5 tbsp tomato paste
• 1/2 cup cognac or brandy
• 1 can (800 g) of pickled small-fruited tomatoes (San Marzano or cherry)

Béchamel sauce

• 12 tbsp (170 g) butter
• 1/2 cup and 1 tbsp wheat flour
• 1.5 tsp. grated nutmeg
• Coarse salt and freshly ground pepper
• 6 cups of milk

Lasagna

• Coarse salt
• 400-600 g lasagna sheets
• 2 tbsp (30 g) butter, room temperature
• 350 g Parmesan, coarsely grated (2 - 3 cups)
• 450 g mozzarella or fontina cheese, coarsely grated (4 - 5 cups)

Preparation:

1. Prepare the Bolognese sauce: Pour 2 cups of hot water over the porcini mushrooms and let sit for 30 minutes until softened. Remove the mushrooms from the water, reserving the liquid.
2. In a food processor, puree the porcini mushrooms and button mushrooms and transfer to a bowl. Add the carrots, celery, garlic, parsley, and ham to the food processor and process until finely chopped.
3. Heat olive oil in a large, deep skillet. Brown the ground beef and pork separately, breaking up the meat with a wooden spatula, for 6-8 minutes. Transfer the ground beef to a bowl. Pour the wine into the skillet and bring to a simmer, scraping up any browned bits of meat. Pour the wine into the bowl with the ground beef.
4. Melt the butter in the same pan; add the onion, the carrot mixture (puréed in a food processor), rosemary, bay leaves, and 2 teaspoons of salt and sauté for 12 to 15 minutes. Add the tomato paste and mushrooms and continue cooking, stirring, for 8 minutes.
5. Return the minced meat to the pan. Add the cognac and cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups of water, the remaining mushroom liquid, and the marinated tomatoes with their brine. Simmer at a low boil, stirring occasionally, until the sauce thickens, about 2 hours 30 minutes. When the sauce is ready, remove the pan from the stove and cool completely.
6. Meanwhile, prepare the béchamel sauce: Melt the butter in a separate skillet over medium heat. Add the flour, nutmeg, 2 teaspoons salt, and 1/2 teaspoon black pepper; sauté, stirring, for 2 to 3 minutes. Pour in the milk and cook, stirring, until the sauce thickens, 5 to 10 minutes. Reduce the heat to low and continue to simmer, stirring occasionally, for another 10 minutes.
7. Assemble the lasagna: Preheat oven to 200°C. Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Cook the lasagna noodles in boiling water, working in small batches, for 4 minutes, transferring them to the ice water. Keep the lasagna noodles on the prepared baking sheet during cooking, covering them with a damp kitchen towel.
8. Grease a 28 x 33 cm (11 x 13 in) rectangular baking dish. Spread 1/2 cup of Bolognese sauce over the bottom of the dish. Arrange the lasagna noodles in a single layer, then sprinkle with 1/3 cup of Parmesan and 2/3 cup of mozzarella.
   
   Spread 1.5 cups of Bolognese sauce on top and cover with 1 cup of béchamel sauce. Continue layering in the same order, finishing with the last layer of béchamel sauce. Sprinkle with the remaining Parmesan and mozzarella. Using a knife, tuck the edges of the dough into the pan.
9. Place the lasagna dish on a baking sheet and bake in the oven until golden brown, about 40 minutes. Remove the lasagna from the oven and let it rest for 30 minutes, then cut into portions.