Mushroom Lasagna with Creamy Béchamel

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cups chopped onion
• Mushroom filling:
• 2 cups boiling water
• 1 cup dried porcini mushrooms (about 1 ounce)
• 1 tablespoon olive oil
• + 18 more ingredients
• • 4 garlic cloves, minced
  • ¼ cup chopped fresh parsley
  • 1 cup (4 ounces) grated fresh Parmesan cheese
  • 1 tablespoon low-sodium soy sauce
  • ½ cup Côtes du Rhône or other fruity red wine
  • 3 cups sliced cremini mushrooms (about 1/2 pound)
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
  • ¹/₈ teaspoon ground nutmeg
  • Cooking spray
  • 3 cups 1% low-fat milk
  • 2 tablespoons butter
  • 3 tablespoons sifted all-purpose flour
  • Remaining ingredients:
  • Béchamel:
  • 1 (8-ounce) package precooked lasagna noodles

To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside. Heat oil in a large Dutch o...

View full recipe at My Recipes