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1
Prepare the bechamel sauce.
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2
Put the dried mush-rooms in the water and let soak 30 minutes.
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3
Remove the mushrooms from the bowl and reserve the liquid.
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4
Rinse the mushrooms under cold running water to remove any grit, paying special attention to the ends of the stems where soil collects.
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5
Chop the mushrooms coarsely.
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6
Strain the mushroom liquid through a paper coffee filter into a bowl.
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7
In a large skillet, melt two tablespoons of the butter with the oil over medium heat.
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8
Add the garlic and cook one minute.
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9
Add the fresh and dried mushrooms, marjoram, and salt and pepper to taste.
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10
Cook, stirring occasionally, for 5 minutes.
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11
Add the tomatoes and reserved mushroom liquid and cook until thickened, about 10 minutes more.
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12
Have ready a large bowl of cold water.
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13
Lay out some lint-free kitchen towels on a work surface.
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14
Bring at least 4 quarts of water to a boil.
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15
Add 2 tablespoons of salt.
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16
Add the lasagne a few pieces at a time.
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17
Cook the lasagne until tender but slightly underdone.
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18
Scoop the pasta out of the water.
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19
Place the cooked pasta in the cold water.
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20
When cool enough to handle, lay the pasta sheets out flat on the towels, which can be stacked one on top of the other.
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21
Continue cooking and cooling the remaining lasagne in the same way.
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22
Butter a 13 x 9 x 2inch pan.
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23
Set aside the 2 best-looking pasta strips for the top layer.
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24
Set aside 1/2 cup of the bechamel and 1/4 cup of the cheese.
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25
Make a layer of pasta, overlapping the pieces.
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26
Spread with a thin layer of the bechamel, mushroom sauce, ham, and cheese.
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27
Repeat the layering, ending with the pasta.
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28
Spread with reserved bechamel.
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29
Sprinkle with the remaining cheese.
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30
Dot with the remaining butter.
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31
Place a rack in the center of the oven.
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32
Preheat the oven to 375F.
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33
Bake the lasagne 45 minutes.
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34
If the lasagne is browning too much, cover it loosely with foil.
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35
Uncover and bake 15 minutes more or until the top is browned and the sauce is bubbling around the edges.
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36
Let stand 15 minutes before serving.
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37
Cut into squares to serve.
