BECHAMEL SAUCE
3 oz dried mushrooms, soaked for 1/2 hour in 1 cup hot water (I used a “forest mix” of dried mushies)
2 1/2 cups milk or half & half (I used 1 cup milk, 1 1/2 cups 15% cream)
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon freshly ground nutmeg
Salt and pepper to taste

MUSHROOM FILLING
2 lbs fresh mushrooms, mixed and sliced (I used a combination of button, shitake and oyster mushrooms)
1 onion, chopped
1/4 cup chopped parsley
1/4 cup olive oil, divided into 2 parts
4 tablespoons butter, divided into 2 parts
3 to 4 chopped garlic cloves, divided into 2 parts
1/2 teaspoon dry thyme
1 cup grated mozzarella cheese for topping
1 tablespoon of Cognac or extra dry sherry or white wine
3/4 cup grated Parmesano Reggiano or Pecorino Romano cheese, plus more for passing at the table
kosher or sea salt
freshly ground black pepper

1 pound of Barilla no-boil lasagna noodles
fresh thyme for garnish (optional)

BECHAMEL SAUCE
1. Put dried mushrooms in hot water. Let sit for 30 minutes.

2. Melt butter over low heat.

3. In a separate pan, (or in microwave) heat milk gently.

4. Whisk flour into butter, stir for a few minutes to cook flour, without allowing mixture to gain color.

5. Slowly add warm milk, still whisking. Keep whisking over low heat until smooth and thickened.

6. Grate fresh nutmeg over and stir in. Let the sauce cook very gently over a low flame, as you continue with the recipe.

7. Chop the reconstituted dried mushrooms rather finely (reserving mushroom water).

8. Heat 1 part butter and 1 part olive oil in a large frying pan. Saute the chopped wild mushroom & 1 part of the chopped garlic in the oil and butter, then salt and pepper generously. Saute until most of the mushrooms are a good medium brown. Stir in the Cognac, sherry or wine at this time, if you are using, and allow to cook off for a moment or two, until the strong alcohol scent has dissipated.

9. Pour in the reserved water from soaking the mushrooms, taking care not to allow any sediment (sand, etc.) to go into the frying pan. Turn up heat and stir until mushroom liquid has nearly all evaporated.

10. Transfer the contents of the pan (chopped mushrooms and any bit of juice) to the bechamel sauce, stir and retain over low heat; stirring occasionally; add a bit more milk or cream if sauce becomes too thick. The bechamel will turn a deliciously looking tawny to deep brown color.

MUSHROOM FILLING
1. Wipe out the frying pan, and heat the remaining butter & olive oil.

2. Saute the onion until translucent, then add the remaining garlic, dried thyme and sliced fresh mushrooms, salt & pepper them, and cook until nicely browned and liquid has evaporated. If the pan is very dry add a tablespoon or two of water or chicken broth.

3. When mushrooms have finished cooking, toss the minced parsley in the pan, stir and set aside.

ASSEMBLING THE LASAGNA
1. Though not indicated on the box of “no-boil” lasagna noodles, I soak each noodle in a bowl of hot water for about 1 minute for this particular recipe.

2. Lightly oil 9×14 lasagna pan.

3. Pour about 1/4 cup of milk or half & half into bottom of baking pan; this provides added moisture while baking so noodles will become tender.

4. Place noodles next, then follow with the bechamel sauce (cover noodle completely), a generous sprinkling of grated Parmesan, then arrange 1/2 cup of the cooked sliced domestic mushrooms on top.

5. Repeat layers 3 to 4 more times, ending with sauce and grated cheese.

6. Finally sprinkle generously with grated Mozzarella.

7. Cover baking dishes with foil (not resting directly on the lasagna ingredients, but rather ballooned on top and sealed around the edges), and bake in a 350-degree (F) oven for approximately 45 minutes. I check at 30 minutes, then watch carefully from that time forward. Sauce should be bubbling vigorously, and all layers of noodles should be tender when pierced with a toothpick or tip of sharp knife.

Allow lasagnas to rest for about 10 minutes before serving. Garnish with additional thyme sprigs.