Wild Mushroom Lasagna

• .5 oz dried porcini mushrooms
• 4 T butter
• 2 T Olive oil
• 2 bay leaves
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2T fresh oregano
• 2 T fresh parsly
• 2T fresh thyme
• 1 1/2 LBs mushrooms (button or regular) sliced
• 4 T tomato puree
• lasagna noodles cooked and drined.
• 1 cup parmesana reggiano
• FOR CREAM SAUCE:
• 4 T butter
• 1 shallot, diced
• 4 T flour
• 2 1/2 cups milk
• 1 cup heavy cream
• scraping of nutmeg

1. * Soak the porcini's in 1 cup boiling water and let sit for 20 minutes, squeeze and dry them out, saving the water.Chop them up and set aside.
2. * In a dutch oven or large pot, heat the butter and olive oil, add carrots, celery, onions, garlic & herbs. cook until softened. Add all mushrooms, soaking liquid and tomato puree. season with salt and pepper.
3. Cook down until mushrooms are cooked and the liquid is thickened a bit.
4. To make cream sauce, melt butter and heat with shallot until softened. stir in flour and mix and heat gently about 5 minutes. Cool. Heat the milk and cream until hot but not boiling and wisk in roux. heat until smooth and thick. about 20 minutes. scrape in some nutmeg and salt and pepper to taste.
5. Assemble lasagna with noodles, 1/3 mushrooms, a ladel of cream sauce and grated cheese. repeat 2 more times, ending with noodles, cream sauce and cheese.
6. Bake at 375 for 20 min. with foil cover. then remove foil and continue baking for 20 more minutes.

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Taken from www.epicurious.com/recipes/member/views/wild-mushroom-lasagna-1202449 (may not work)