Mushroom Lasagna

• 1 cup boiling water
• 1 ounce dried porcini mushrooms
• 1 tablespoon butter
• 2 tablespoons olive oil, divided
• 1 1/4 cups chopped shallots (about 4)
• 1 (8-ounce) package presliced cremini mushrooms
• 1 (4-ounce) package presliced exotic mushroom blend
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced and divided
• 1/2 cup white wine
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh chives, divided
• 3 cups 2% reduced-fat milk, divided
• 1.1 ounces all-purpose flour (about 1/4 cup)
• Cooking spray
• 9 no-boil lasagna noodles
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

1. Preheat oven to 350u0b0.
2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; saute 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; saute 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; saute 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350u0b0 for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

boiling water, porcini mushrooms, butter, olive oil, shallots, cremini mushrooms, mushroom blend, salt, freshly ground black pepper, thyme, garlic, white wine, cream cheese, fresh chives, milk, flour, cooking spray, lasagna noodles, cheese

Taken from www.myrecipes.com/recipe/mushroom-lasagna (may not work)