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1
Combine dried cepes and water in a saucepan.
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2
Simmer gently over medium heat until reduced to 4 cups, about 1 hour.
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3
Drain cepes, reserving liquid.
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4
Set aside 1 3/4 cups of the cepes broth.
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5
Place remaining broth in saucepan over medium-high heat and reduce to 1 cup.
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6
Coarsely chop drained cepes.
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7
Set aside.
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8
Heat 1 teaspoon olive oil in a large, nonstick skillet.
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9
Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes.
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10
Place half of the onions in a medium bowl and set aside.
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11
Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet.
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12
Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes.
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13
Transfer mushroom mixture to a bowl.
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14
Repeat with 2 tablespoons broth and remaining mushrooms.
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15
Add all mushrooms, including cepes, to the skillet.
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16
Stir in remaining unreduced cepes broth.
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17
Simmer 15 minutes.
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18
Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
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19
Preheat oven to 350 degrees.
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20
Stir ricotta, sage and remaining salt into reserved onions.
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21
Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil.
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22
Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary.
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23
Spread half the ricotta mixture over the noodles.
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24
Sprinkle with 1 tablespoon Parmesan.
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25
Cover with half of the mushroom mixture.
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26
Repeat the layers.
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27
Sprinkle the top with remaining Parmesan.
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28
Pour the reduced cepes broth over all.
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29
Cover with foil.
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30
Bake until tender, about 1 hour.
