This lasagne pays homage to Penne all’Aconese – the first dish development chef Ixta fell madly in love with. It’s served at Ristorante Pizzeria Acone, a community-run restaurant in the Tuscan village of Acone. The recipe is a closely guarded secret, but the earthy and deeply umami flavour of dried porcini mushrooms is impossible to miss. This is our meatless take on that mythical sauce. The ragù can easily be made vegan if you lose the cream. It can also be made ahead, refrigerated, and served with pasta or polenta. If you want to get ahead, the lasagne can be assembled, refrigerated and baked the next day (once it’s back to room temperature). https://ottolenghi.co.uk/pages/recipes/spicy-mushroom-lasagne

Figga