Wild Mushroom Lasagne

Ingredients

• 5 ounces finely grated Parmigiano-Reggiano
• 2 14- to 15-ounce cans diced tomatoes in juice
• 1 pinch sugar
• 2 tablespoons extra-virgin olive oil
• 1 cup onion
• ¾ teaspoon salt
• 1 garlic clove
• + 9 more ingredients
• • 3 cups whole milk
  • 2 ½ tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 12 long ruffle-edged dried lasagne noodles
  • ½ teaspoon salt
  • 2 tablespoons fresh basil
  • 1 ounce dried porcini mushrooms
  • 2 cups water
  • ¹/₈ teaspoon black pepper

Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionall...

View full recipe at Epicurious