Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce

Ingredients

• 0.3 teaspoon pepper black divided
• 1 tablespoon butter 
• 8 ounce pre button mushrooms 
• 1 ounce porcini mushrooms dried
• 0.3 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 1.5 cups milk fat-free
• 2 tablespoons flour all-purpose
• 2 ounces goat cheese crumbled
• 6  no-boil lasagna noodles (such as Barilla or Vigo)
• 1 ounce parmesan cheese fresh divided grated
• 3 ounces part-skim mozzarella cheese shredded
• 2 cups plum tomatoes chopped
• 0.5 teaspoon salt divided
• 7 ounce mushroom caps 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 1.5 cups water boiling

Equipment

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

Directions

1. Preheat oven to 37
2. Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes.
3. Drain in a sieve over a bowl, reserving 1 cup soaking liquid. Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 1/4 cup (about 5 minutes).
4. Remove the stems from shiitakes; discard stems. Slice shiitake caps.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; saut 12 minutes or until softened.
7. Add wine; cook 2 minutes or until liquid almost evaporates.
8. Melt the butter in a medium saucepan over medium heat.
9. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended. Cook until mixture thickens (about 4 minutes).
10. Remove from heat.
11. Add the goat cheese, 2 tablespoons Parmesan, 1/4 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.
12. Spread 1/2 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 3/4 cup tomato, 1/2 cup cheese sauce, and 1/4 cup mozzarella. Repeat layers, ending with noodles.
13. Spread remaining cheese sauce over noodles.
14. Sprinkle with 1/4 cup mozzarella, 1/2 cup tomato, and 2 tablespoons Parmesan. Cover and bake at 375 for 25 minutes. Uncover and bake an additional 25 minutes.
15. Let stand 5 minutes.