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1
Add the porcini in a measuring cup with boiling hot water, set aside and let steep for about 20 minutes.
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2
Position the oven rack in the middle and preheat oven to 425F (220C) degrees.
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3
Arrange the portobellos in even layer on a rimmed baking sheet and drizzle evenly with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and pepper over the mushrooms.
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4
Bake until almost all the liquid in the mushrooms has evaporated, 25 to 30 minutes, stirring once halfway.
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5
Set aside to cool.
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6
Meanwhile add 1 tablespoon olive oil in a large nonstick skillet over medium heat until hot.
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7
Stir in the onions and salt to taste, cook until the onions are browned around edges, 8 to 12 minutes.
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8
Scrape the onions into a large bowl and set aside.
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9
Add the remaining tablespoon oil in the same skillet over medium heat until hot.
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10
Stir in button mushrooms and cook, stirring once a while, until browned and moisture has evaporated, about 7 minutes.
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11
Meanwhile use a fork to take the porcini out of the hot water, drain well, and coarsely chop.
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12
Drain the liquid with a paper towel over a fine sieve, and set the drained liquid aside.
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13
Reduce heat to medium low and stir in porcini mushrooms, garlic, salt and black pepper to taste.
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14
Cook, stirring constantly, until garlic is fragrant, 40 seconds to 1 minute.
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15
Pour in vermouth and cook, and keep stirring, until liquid has evaporated, about 3 minutes.
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16
Add butter and cook until melted.
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17
Stir in the flour and cook, stirring like crazy, 1 minute.
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18
Pour in the milk, scraping the pan bottom to get all the browned bits off the bottom.
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19
Stir in the reserved porcini liquid and nutmeg.
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20
Bring mixture to boil over medium-high heat.
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21
Reduce heat to low and simmer until the sauce gets very thick, about 15 minutes.
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22
Remove from heat and stir in half of the parsley and basil.
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23
Mix together fontina or mozzarella and parmesan cheese in a medium bowl.
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24
Toss the cooled portobello mushrooms with onions in another medium bowl.
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25
Cook the lasagna noodles according to the package.
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26
With the rubber spatula, spread 1 cup mushrooms sauce evenly on the bottom of a 13 by 9-inch baking dish.
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27
Place 3 noodles over the sauce.
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28
Evenly distribute 23 cup of the sauce on top of the noodles, then 1 3/4 cups of the mushrooms-onion mixture and 23 cup of the cheese.
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29
Repeat layering of the noodles, sauce, mushroom-onion mixture, and the cheese two more times.
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30
Place 3 remaining noodles on top of the last layer of cheese.
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31
Spread remaining sauce over the noodles and sprinkle with the remaining cheese.
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32
Cover the lasagna with a large sheet of foil papper coated with the cooking spray.
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33
Bake until bubbling, about 30 minutes.
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34
Meanwhile mix together remaining parsley, basil, and 1 teaspoon garlic with lemon zest in a small bowl.
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35
Turn up the oven temperature to 500 degrees F, take the foil out of the casserole dish, and keep baking until cheese on top browns, about 7 minutes.
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36
Remove casserole dish from oven and sprinkle evenly with herb mixture right away.
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37
Let cool for 15 minutes.
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38
Serve warm.
