This is a recipe for at least three people. I don't know how to size it down as I've never made it in smaller quantities. I recommend to prepare this long before the actual dinner, as it might take quite a while and it's easy to complete the final step an hour before dinner.
Heat up a small bowl of milk so that it's lukewarm, take it from the flame and throw in the porcino. This'll have to rest for about an hour. Move on to the rest of the steps.
Put the frozen spinach into a small pan, add a tiny bit of water so that the bottom of it is covered. Set the heat to small and put on a lid so that the spinach starts to defrost. From time to time use a small knife to rotate the cubes around and pick them apart if they're already defrosted enough. This'll take a long time, so you can do the rest of the steps while it heats up.
Time to do some slicing. Peel the outer layers of the garlic, then slice it. How fine you want to slice it is up to you, some people like larger bits. I don't, so I slice it into very fine pieces.
Peel the onion and slice it. As with the previous recipe, chopping it in half and then just slicing it along the side will do fine.
Slice the ham into small quarters.
Add some peanut oil and half of the sliced garlic to the spinach. Don't worry, the spinach doesn't have to be defrosted yet.
Add the other half of the sliced garlic and the onion slices to a new pan, along with some peanut oil.
Heat up the pan and fry the onions until they're transparent (but not brown).
Add in the mince meat. Stir, add in thyme until it smells good. Continue to fry the mince meat until it's nice and brown.
Add in the sliced ham, fry it all for a bit longer. Not too long though, the ham shouldn't get burnt.
As usual, it's time to deglaze. Add some flour and stir until it nicely sticks together. Keep the temperature high, pour in cooking wine and stir vigorously. We don't want a sauce this time, so don't add in too much. Not too little either though, or it'll be too dry.
Reduce the heat, add in some tomatopuréee, soy, salt and pepper and frequently taste it to make sure it's about right. Once you're done, take away the heat and put the pan on the side.
By now the porcino should be done. If not, wait for that. Then, take it out of the milk. You can pour the milk down the drain, we don't need it anymore. Slice the porcino into little pieces and add it to the spinach.
See that the spinach is all defrosted, stir it nicely to mix with the rest of the ingredients in its pan. Add in some salt. Once that's good, take away the heat as well and put the pan on the side.
Take out the form and butter it in.
Put a single layer of lasagna plates at the bottom and throw some cream on it.
Now comes the actual layering of the lasagna. We'll make three layers of spinach and meat each, interleaved. The last layer will be one made of spinach. Thus, divide the contents in both of your pans into three so you know the accurate amounts to use for reach layer.
The first layer will be meat. Add it on top of the plates and make sure to cover them nicely. Don't go over the plates, but make sure to get close to the edges.
Cover it in parmesan and add some cream on top.
Add a new set of plates on top.
Time for a spinach layer. This will be exactly the same as steps 18, 19, and 20.
Repeat until you arrive at the last spinach layer. Do *not* put any further lasagna plates on top, but make sure to add an extra large amount of parmesan on top of it. This will ensure that you get a nicely crispy cheese crust while keeping the spinach from drying out in the oven.
Also make sure to add enough cream on top of it all. It'll loose quite a bit of fluid in the oven, so having enough sauce is important.
We're done with the lasagna itself! Store it somewhere where you know the hungry flies won't get to it (the oven itself should do fine) and wait until the time for the feast arrives.
Put the lasagna in the streamer, and set it to regenerate. That'll require water and create a nice steam cloud that'll make the plates nicely soft. Let it regenerate for about 50 minutes to an hour.
Stop the steamer and let it let out the steam. Once that's done, change it to air circulation mode (or whatever that's called on you device) at 180° for about 10 minutes.
You're all done! Serve it and enjoy.