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1.
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In a small bowl stir the mushrooms into the heated white wine and let it steep for 30 minutes without disturbing.
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2.
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In a large wide pot, bring 6 quarts of salted water to boil.
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Then add the lasagna noodles and cook according to package instructions for al dente.
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While the pasta is cooking, give a large baking sheet a light coat of olive oil and set aside.
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When its done, drain and rinse the cooked pasta under cool water until cool enough to handle.
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Lightly coat your fingers with some olive oil and then lay the noodles flat on the baking sheet.
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If you need to make multiple layers, arrange each additional layer at 90 degrees to the one below it.
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3.
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In a medium bowl, mix the ricotta, eggs, parsley, basil, 1 1/2 teaspoons of the kosher salt and 1 teaspoon of the black pepper until combined.
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Set aside.
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4.
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Carefully remove the mushrooms from the wine to avoid stirring up any sediment.
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Allow the mushrooms to drain in a mesh strainer then give them a rough chop.
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Set aside.
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5.
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In a 2 1/2 quart saucepan over medium heat, melt 2 1/2 tablespoons of the butter then stir in the flour until it forms a paste.
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Cook stirring for 2 minutes while the butter and flour foam together.
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Remove from heat and whisk in 1 1/2 cups of the hot milk.
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Return the pan to medium-high heat and whisk while the sauce comes to a simmer.
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Thin the sauce slowly by adding the remaining 1/2 cup hot milk in a drizzle while continuing to whisk.
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Whisk in 1/2 teaspoon each of salt and black pepper.
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Add the drained mushrooms and continue to cook for another minute.
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Remove from heat and stir in the remaining 1 1/2 tablespoons of butter until smooth.
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Set aside.
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6.
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Preheat oven to 375 degrees F. Spread a thin layer (about 1 cup) of red sauce evenly across the bottom of a 14x10 baking dish and place a layer of pasta noodles over the sauce.
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Put the sliced meatballs in one layer over the pasta and sprinkle 1/2 pound of shredded mozzarella over the meatballs.
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Spread 1 1/2 cups of sauce over the mozzarella and put another layer of noodles on top.
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7.
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Pour the mushroom mixture over this layer of pasta.
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Sprinkle 1/4 cup of grated Asiago cheese over the mushroom mixture and top with a layer of noodles.
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8.
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Dollop the ricotta mixture on top of the noodles and spread it evenly across the surface.
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Spread 1 1/2 cups of sauce over the ricotta and put another layer of noodles on top.
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9.
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Spread the remaining 1 cup of sauce on top of this final layer of noodles making sure that there are no dry spots.
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Top evenly with the remaining 1/4 pound of mozzarella cheese and then with the remaining 1/4 cup of grated Asiago cheese.
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Bake uncovered for 40 minutes.
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Remove from oven and allow it to rest for 10 minutes before serving.
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Serve with some additional red sauce and grated Parmigiano-Reggiano for garnish.
