Mushroom Lasagna

Directions

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