Mushroom Lasagna with Creamy Béchamel

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.5 pound cremini mushrooms sliced
• 1 ounce the following: parmesan rind) dried
• 3 tablespoons flour all-purpose sifted
• 0.3 cup parsley fresh chopped
• 4  garlic cloves minced
• 0.1 teaspoon ground nutmeg 
• 8 ounce lasagna noodles 
• 3 cups low fat milk 1% low-fat
• 1 tablespoon low sodium soy sauce low-sodium
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 4 ounces parmesan cheese fresh grated
• 0.5 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds shiitake mushroom caps sliced
• 2 cups water boiling
• 8 servings b[special_char 
• 0.5 cup côtes du rhône fruity red
• 2 teaspoons or dried fresh chopped

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• baking pan
• aluminum foil
• microwave
• dutch oven

Directions

1. To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes.
2. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add onion; saut 5 minutes or until tender.
5. Add garlic; saut 30 seconds.
6. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Saut 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary.
7. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes).
8. Remove from heat; stir in 1/4 teaspoon pepper.
9. To prepare bchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat.
10. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently.
11. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
12. Preheat oven to 35
13. Spread 1/2 cup bchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over bchamel; top with 1/2 cup bchamel. Top with 1 cup mushroom mixture.
14. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet.
15. Bake at 350 for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.