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1
To prepare filling, combine water and mushrooms in a bowl; let stand 30 minutes.
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2
Drain to extract liquid.
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3
Reserve 1 1/2 cups liquid; discard remaining liquid.
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4
Chop coarsely; set aside.
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5
Heat oil in a large Dutch oven over medium-high heat.
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6
Add onion; saute 5 minutes or until tender.
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7
Add garlic; saute 30 seconds.
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8
Add mushrooms, and 1/2 teaspoon salt.
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9
Saute 5 minutes or until mushrooms release moisture and begin to brown.
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10
Cook 4 minutes or until liquid almost evaporates, stirring frequently.
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11
Add the reserved porcini liquid; bring to a simmer.
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12
Cook until liquid is reduced to 3/4 cup (about 10 minutes).
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13
Remove from heat; stir in 1/4 teaspoon pepper.
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14
To prepare bechamel, place milk in a 4-cup glass measure.
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15
Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes.
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16
Melt butter in a large, heavy saucepan over medium heat.
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17
Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly.
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18
Gradually add milk, stirring constantly with a whisk.
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19
Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently.
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20
Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
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21
Preheat oven to 350.
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22
Spread 1/2 cup bechamel in bottom of an 11 x 7-inch baking dish coated with cooking spray.
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23
Arrange 3 noodles over bechamel; top with 1/2 cup bechamel.
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24
Top with 1 cup mushroom mixture.
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25
Sprinkle with 1 cup cheese mixture.
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26
Repeat layers three times (dish will be very full).
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27
Cover with foil; place baking dish on a baking sheet.
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28
Bake at 350 for 30 minutes.
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29
Uncover lasagna; bake an additional 15 minutes or until cheese melts.
