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1
Preheat oven to 425 degrees .
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2
Spray a 13x9x2 inch glass baking dish with cooking spray.
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3
Heat 1/2 teaspoon of olive oil in a large nonstick skillet over medium-high heat.
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4
Add garlic and oregano and stir 30 seconds.
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5
Add crushed tomatoes and 1/3 cup wine, basil, red pepper and bring to a boil.
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6
Reduce heat and simmer until slightly thickened, about 6 minutes.
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7
Season with salt and pepper to taste.
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8
Set aside.
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9
Heat 1/2 teaspoons olive oil in another large skillet over med-high heat.
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10
Add mushrooms, saute until mushrooms begin to release juices, about 9 minutes.
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11
Season the mushrooms with salt and pepper.
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12
Set aside.
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13
Spread 1/3 cup tomato sauce over bottom of prepared dish.
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14
Arrange 3 lasagna noodles crosswise in dish.
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15
Spread 3/4 cup Parmesan Sauce over.
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16
Arrange 1/3 of the mushrooms over the sauce.
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17
Spoon 1/2 cup tomato sauce over mushrooms.
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18
Repeat layering 2 more times.
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19
Top with 3 lasagna noodles, Spread remaining Parmesan Sauce over.
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20
Drizzle with remaining tomato sauce, and Sprinkle with 1/4 cup Parmesan Cheese.
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21
Cover lasagna with foil.
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22
Bake 20 minutes.
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23
Uncover and bake until noodles are tender and top is golden, about 25 minutes longer.
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24
Let stand 10 minutes.
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25
For Parmesan Sauce:
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26
Whisk flour in a heavy medium sauce pan to remove any lumps, Gradually add 1 cup milk, whisking until smooth.
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27
Add remaining milk, wine or sherry, and nutmeg.
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28
Whisk over medium heat until mixture thickens and boils, about 4 minutes.
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29
Remove from heat.
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30
Stir in Parmesan and butter.
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31
Season liberally to taste with salt and pepper.
