This Lasagne is as good as any classic Lasagne. Kudos to Mr. Ottolenghi for this recipe. A lot of ingredients which is typical for Ottolenghi, but on the other hand you will feed easily 6 people with this dish. Ingredients 35g dried porcini 60g unsalted butter 1 tbsp picked thyme leaves 800g mixed mushrooms, brushed clean, sliced where needed 2 tbsp chopped tarragon 4 tbsp chopped parsley Salt and pepper 60g unsalted butter 1 small shallot, chopped 60g flour 550ml milk 375g ricotta 1 large free-range egg 150g feta, crumbled 150g gruyère, grated 400g lasagne sheets 150g fontina, grated (or mozzarella) 50g parmesan, grated 50g fontina, grated optional: creme fraiche Preparation 1. Use a mix of mushrooms 2. Slice them 3. Preheat the oven to 180C/350F. Soak the porcini in 400ml of lukewarm water for 15-30 minutes. Strain, squeezing the mushrooms to remove all water. Reserve the liquid. 4. In a bowl, mix ricotta&egg and add the crumbled feta cheese. 5. Melt 60g butter&thyme in a large, heavy-based pot 6. Then add the porcini and fresh mushrooms and cook for 4-5min. Maybe cook the mushrooms in 2 batches. 7. Off the heat, add the tarragon and parsley, and season. Transfer to a bowl and set aside. 8. Make the bechamel in the same pot. Add 60g butter and the shallot, cook over medium heat for a minute 9. Then add the flour and cook, stirring, for two minutes – the mix will turn to a paste but not colour much 10. Slowly whisk in the milk and porcini liquid. 11. Add half a teaspoon of salt, whisk until boiling, then simmer on low heat, stirring, until the sauce is thick-ish, about 10 minutes. Optional add some créme fraiche or heavy cream at the end. 12. Stir the gruyère into the bechamel.