Lasagnette with porcini mushroom and ragù sauce

For the dough: 150g whole wheat flour, 50g durum wheat flour, 20g extra-virgin olive oil, 2 whole eggs and 2 egg yolks.

For the béchamel: 1 liter whole milk, 80g butter, 80g 0 flour, a pinch of nutmeg and salt as needed.

For the ragu: 300g fresh sausage meat, 100g dried porcini mushrooms that have been previously soaked, 2 carrots, 1 celery stick, 1 medium-size white onion, salt and pepper as desired, 4 tablespoons EVOO, 2 tablespoons tomato paste, a bunch of mixed herbs (sage, laurel and thyme), a glass of red wine and 100g grated Parmigiano Reggiano.

Directions:

Prepare the dough on a pastry board kneading together the flours, eggs and EVOO to obtain and smooth and homogenous dough.

Make a ball out of the dough, wrap it in plastic and let it sit in the refrigerator for a couple of hours. Roll out the dough into a thin sheet and cut out discs of about 10cm in diameter using a food ring mold. Boil the discs in salted water for around 3 minutes and then remove them using a skimmer and run cold water over them to stop them from cooking. Dry the discs on a dish towel.

Preparing the ragu: heat the EVOO in a pot and then add the vegetables that have been finely chopped. Let the ingredients stew at a low heat for around 10 minutes, adding a trickle of EVOO if needed to avoid them burning. Add the sausage meat that has been cut into small pieces and let it brown for a few minutes before adding the mushrooms (saving the water used to soak them) and cook at a high heat for 5 minutes. Douse the sauce with the red wine (not too tannic), add the bunch of herbs and tomato paste and cook at a low heat for another 40 minutes, adding the water from soaking the mushrooms if necessary to keep it from drying out. Salt and pepper to taste.

Preparing the béchamel: Melt the butter in a pan and then stir in the flour and cook for a few minutes at a medium heat. Add the milk, even cold, and cook for another 3 minutes without letting it boil to obtain a smooth sauce. Strain the sauce if there are any lumps and salt to taste.

Place a layer of dough in a non-stick pan and top with some ragu, béchamel and a sprinkling of Parmigiano and repeat the process to create 4 or 5 layers of lasagna. Top with a final layer of ragu together with a knob of butter and a sprinkling of Parmigiano.

Bake for around 15 minutes in an oven preheated to 200°C and then let the lasagnetta cool outside the oven for a few minutes before serving.