Mushroom Lasagna

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 8 ounce pre cremini mushrooms 
• 1 ounce porcini mushrooms dried
• 0.3 cup flour all-purpose
• 2 tablespoons chives fresh divided chopped
• 1.5 tablespoons thyme leaves fresh chopped
• 6  garlic cloves divided minced
• 3 cups milk 2% divided reduced-fat
• 4 ounce pre exotic mushroom blend 
• 2 tablespoons olive oil divided
• 9  no-boil lasagna noodles 
• 2 ounces parmigiano-reggiano cheese grated
• 1 teaspoon salt divided
• 1.3 cups shallots chopped ( 4)
• 1 cup water boiling
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• baking pan
• cheesecloth

Directions

1. Preheat oven to 35
2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
3. Melt butter in a large skillet over medium-high heat.
4. Add 1 tablespoon oil to pan; swirl to coat.
5. Add shallots to pan; saut 3 minutes.
6. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saut 6 minutes or until mushrooms are browned.
7. Add thyme and 3 garlic cloves; saut 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
8. Remove from heat; stir in cream cheese and 1 tablespoon chives.
9. Add reserved porcini mushrooms.
10. Heat a saucepan over medium-high heat.
11. Add remaining 1 tablespoon oil to pan; swirl to coat.
12. Add remaining 3 garlic cloves to pan; saut 30 seconds.
13. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
14. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk.
15. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
16. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles.
17. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce.
18. Sprinkle cheese over top.
19. Bake at 350 for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.