Lasagne Casserole with Meat and Red Wine Sauce

Name: Lasagne Casserole with Meat and Red Wine Sauce
Ingredients: ½ ounce dried porcini mushrooms; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 1 medium to large onion, finely chopped; 1 large clove garlic, finely chopped; 3 tablespoons chopped fresh Italian parsley leaves; 1 large carrot, scraped and finely chopped; 1 large stalk celery, including leaves, finely chopped; ½ pound lean, sweet, fennel-flavored Italian pork sausages (about 3 links); 1 pound lean ground beef or pork; 4 tablespoons tomato paste; ¾ cup good dry red wine; 1 can (28 ounces) tomatoes in purée, drained and coarsely chopped, purée reserved; 1½ teaspoons salt, or to taste; Freshly milled black pepper to taste; 2 tablespoons salt, for cooking pasta; 2 tablespoons vegetable oil; 1 pound dried lasagne or narrower lasagnette noodles; 1½ pounds (3 cups) ricotta cheese; good pinch of freshly grated nutmeg; 1½ cups freshly grated parmigiano; ½ pound thinly sliced Italian salame, such as soppressata, diced; 1½ pounds good-quality mozzarella, cut into very thin slices, or shredded