Mushroom Lasagna

Rehydrate the dried Porcini mushrooms by placing them in a small bowl and covering them with 250g of hot water. Let them soak for 20 minutes, then drain, reserving the soaking liquid, and finely chop the rehydrated dried Porcini mushrooms.

Prepare the mushroom ragù: In a large skillet or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the yellow onion and cook until softened, about 5 minutes. Add the minced garlic cloves and cook for another minute until fragrant.

Add the sliced Cremini mushrooms and chopped dried Porcini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 10-15 minutes.