Wild Mushroom Lasagne

Ingredients

• 0.1 teaspoon pepper black
• 1 cup porcini mushrooms dried
• 2.5 tablespoons flour all-purpose
• 2 tablespoons basil fresh chopped
• 1  garlic clove smashed
• 12  long ruffle-edged lasagne noodles dried (not no-boil)
• 2 tablespoons olive oil extra-virgin
• 1 cup onion chopped (1 medium)
• 1.8 cups parmigiano-reggiano finely grated
• 0.5 teaspoon salt 
• 1 pinch sugar 
• 28 ounce juice reserved from tomatoes diced canned
• 3 tablespoons butter unsalted
• 2 cups boiling-hot water 
• 3 cups milk whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• pot
• sieve
• baking pan
• kitchen towels

Directions

1. Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes.
2. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
3. Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
4. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
5. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
6. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
7. Put oven rack in middle position and preheat oven to 425°F.
8. Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer.
9. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish.
10. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
11. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
12. Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes.
13. Let stand at room temperature at least 15 minutes before cutting.
14. · Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.· You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.