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1
In bowl combine warm water and porcini; let sit 30 minutes.
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2
Remove porcini and chop; reserve soaking liquid.
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3
Melt butter over medium heat.
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4
Add flour and cook for 1 minute, wisking constantly.
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5
Add milk and 1/2 cup soaking liquid; bring to simmer, wisking constantly.
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6
Add fresh thyme sprigs and bay leaf, season with nutmeg, salt and pepper.
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7
Cook on low heat for 30 minutes, wisking sporadically.
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8
Strain with fine mesh sieve and set aside.
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9
Warm 2 tbsp.
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10
olive oil in saute pan on medium heat.
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11
Add onion and saute until golden brown.
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12
Add garlic and saute for 1 minute.
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13
Add parsley, sage, and tomatoes; season with salt and pepper.
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14
Bring to simmer and cook about 10-15 minutes.
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15
In another saute pan heat 2 tbsp.
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16
olive oil over high heat.
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17
Add fresh mushrooms, salt and pepper; cook until liquid is gone, about 15 minutes.
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18
Add tomato sauce, porcini and enough soaking liquid to thin sauce.
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19
Cover and simmer for 10 minutes, continuing to stir.
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20
Preheat oven 400F.
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21
Cook lasagna according to package directions.
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22
Assemble lasagna: Put a thin layer of cream sauce into 9x13-inch baking dish.
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23
Top with a layer of lasagna.
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24
Put 3 tbsp.
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25
cream sauce over pasta.
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26
Top with 1/2 cup tomato sauce.
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27
Sprinkle with 1 tbsp.
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28
Parmesan.
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29
Repeat until last layer of lasagna, which should be covered by 1/3 cup cream sauce and 2 tbsp.
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30
Parmesan.
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31
Bake uncovered for 25-30 minutes.
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32
Cool for 15-20 minutes before serving.
