Lasagna with Mushrooms, Ham, and Béchamel

Instructions

1. If using, soak the dried porcini mushrooms in hot water, just to cover, until soft, about 15-20 minutes. Drain, keeping the liquid, and rinse the mushrooms to remove any grit. Chop coarsely and set aside. Filter the soaking water through a paper towel or coffee filter. You can use some of this liquid to infuse the other mushrooms with porcini flavor. If you don't use all of it. Save it for another use.
2. Prepare the pasta: Place the flour on a clean work surface and form a well in the center by creating a circular wall of flour with enough space in the center to hold the eggs. Crack the eggs into the well and start beating them with a fork, adding the flour bit by bit in a circular motion from the surrounding wall of flour to create a smooth dough that is moist, yet firm, and not sticky. Once you’ve incorporated all of the flour into the eggs, gently knead the dough until it’s very smooth, pliable and doesn’t stick to your hands. Add flour as necessary to achieve the right consistency. It should take about 8-10 minutes.
3. Form into a ball, flatten it a bit, cover tightly in plastic wrap and set aside at room temperature for at least 30 minutes to an hour to let the dough rest. You should have about 450 grams/1 pound of dough. It can be made 1 day in advance and kept in the refrigerator. Bring to room temperature before rolling out.
4. While the dough rests, cook the mushrooms. Place the extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and cook until very lightly browned on each side. Press down to release its essential oils, and remove. Next, add the shallots, a pinch of salt and cook 1-2 minutes, until softened. Add all of the mushrooms, including the porcini. Cook, stirring frequently until the water from the mushrooms starts to come out. At that point, add salt and pepper to taste, plus some of the porcini liquid. Cook until the mushrooms are tender and flavorful and most of the liquid has evaporated. Add the chopped parsley and check for seasoning. Set aside and let cool.
5. Meanwhile, bring a large pot of water to a boil and add salt, preheat the oven to 200 C/400 F, and butter your 9x13-inch baking dish with 1 tablespoon of the butter.
6. Next focus on rolling out your dough. If you know how to do it by hand with a rolling pin, roll it out until very thin and see-through. If using a pasta machine, divide the dough into 6 pieces, covering those not in use with plastic wrap or a bowl to seal out air. Flatten each piece, sprinkle lightly with flour, and roll into an oval with a rolling pin to the thickness of the #1 setting and the width of the cylinders. Next, run the piece once through each setting in order without skipping a number, until you achieve the thickness desired, adding flour as necessary to prevent sticking. Handle with care and roll out to the second to last, or last setting if you want it very thin. (I would start with the second to last setting and decide if you want it thinner the next time.) Proceed with the other pieces and let them rest about 10 minutes to dry them a little to avoid sticking. Cut the pieces as necessary if they get too long to work with. Once they've sat and become less sticky, cut them into 7-8-inch lengths, so they will fit into your pan.
7. Set a large bowl of salted ice water next to your stove and get some tongs and a skimmer ready to help you quickly blanch the pasta. Line a large sheet tray with a kitchen towel. Have several clean kitchen towels ready to make layers of blanched pasta.
8. Take 4 pieces of lasagna at a time and place in the boiling salted water. Stir delicately and take them out immediately once they float to the top, using the skimmer and tongs. This should take about 15 seconds. Take them out and place in the ice water, stirring to keep them from sticking. Place all of the dried and blanched dough on your sheet pan and layer between towels. Do this with all of the dough. Make sure the pasta is not touching or it will stick. Set aside.
9. In a medium saucepan, make the béchamel. Place the butter in the pan and melt. Once it's melted, add the flour and stir to combine and get the lumps out. Cook for a few minutes to cook out the raw taste of the flour. Next, slowly add the milk, whisking all the while to avoid lumps. Slowly bring to the boil, and once it's thickened enough to coat a wooden spoon, turn off the heat and season well with salt, pepper, and freshly grated nutmeg. If adding cheese, add cubed or grated cheese at this point, stirring until melted.
10. To assemble the lasagna: Place a layer of béchamel on the bottom of the pan. Next create 4 layers of lasagna in the following order: pasta, a layer of béchamel, 1/4 of the mushrooms, 1/4 of the ham (about 2 pieces), and a sprinkling of Parmigiano-Reggiano. After you do four layers like this, finishing your mushroom mixture and ham, place your last layer of pasta on top, add another layer of béchamel, a last sprinkling of Parmigiano-Reggiano cheese, and dot with the last tablespoon of butter. You should have 5 layers in total.
11. Bake in the oven until golden on top and bubbling, about 20-30 minutes, depending on your oven. Let rest 10-15 minutes before serving.