Truffled Wild Mushroom Lasagna

Ingredients

• 1 cup (4 ounces) grated fresh Parmesan cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 8 ounces precooked lasagna noodles
• Cooking spray
• 1 tablespoon grated lemon rind
• ¼ cup chopped fresh flat-leaf parsley
• 2 cups fat-free ricotta cheese
• + 17 more ingredients
• • ¹/₈ teaspoon ground nutmeg
  • 3 ½ tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 bay leaf
  • 2 ½ cups 1% low-fat milk
  • 1 teaspoon black pepper, divided
  • 3 tablespoons white truffle oil
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • ²/₃ cup Côtes du Rhône or other fruity red wine
  • 4 cups sliced shiitake mushroom caps (about 1 pound)
  • 7 cups sliced cremini mushrooms (about 1 ½ pounds), divided
  • ³/₈ teaspoon salt, divided
  • 8 garlic cloves, thinly sliced
  • 2 cups thinly sliced leek
  • 1 tablespoon olive oil

1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almos...

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