Preheat your oven to 180C degrees.

Add water to your kettle and boil it.

Place the porcini mushrooms in a bowl and pour hot water over them. Not too much, but they should be almost covered.

Place the saucepan on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil.

Add onion, carrot and celery and mix with a wooden spoon. Leave to simmer until onion browns.

Slice 4 pieces of the dry mozzarella and then cut them into small cubes.

Now that the onion has browned, add the mince, breaking it up first with your hands and then once you have added it all, break it up more with a wooden spoon.

The meat will start to brown and once it is half cooked, add the porcini mushrooms, along with the water they have been in and combine. Make sure you strain the water as the mushrooms might have some residue.

Once the meat has almost finished cooking, break it down a little more with the spoon and add the passata/fresh tomato puree.

Let this simmer, and add fresh basil leaves, breaking them into smaller pieces using your hands.

Add 2 x pinches of dried mixed herbs.

Leave this on the stove for at least 10 minutes.

Now cut the Fior di latte into slices, and then into small cubes.

Using a non stick baking tray, line the base with a touch of sauce and meat, being careful not to pour it in or smother it.

Add a layer of fresh lasagna sheets, completely covering the base and not leaving any gaps.

Line the top of the pasta sheets with sauce and meat, this time using a generous amount and covering each one.

Add lots of cubes of both dry and fresh mozzarella, covering the sauce and getting into each corner.

Grate a generous amount of Parmigiano Reggiano over the top and then begin a new layer.

Start by lining up another set of lasagna sheets and repeat each step as above.

Once you grate the parmigiano over the top, add another set of lasagne sheets then smother it with the left over sauce and this time only add the dry mozzarella and grated Permigiano.

Cover the tray with alfoil and place it in the oven.

After it has been in the oven for 20 minutes, remove the foil carefully and let it cook for another 10 minutes uncovered so it becomes deliciously crispy on top.

E ora si mangia, Vincenzo’s Plate….Enjoy!