Truffled Wild Mushroom Lasagna

• 1 tablespoon olive oil
• 2 cups thinly sliced leek
• 8 garlic cloves, thinly sliced
• 3/8 teaspoon salt, divided
• 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided
• 4 cups sliced shiitake mushroom caps (about 1 pound)
• 2/3 cup Cotes du Rhone or other fruity red wine
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 3 tablespoons white truffle oil
• 1 teaspoon black pepper, divided
• 2 1/2 cups 1% low-fat milk
• 1 bay leaf
• 2 tablespoons butter
• 3 1/2 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 2 cups fat-free ricotta cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon rind
• Cooking spray
• 8 ounces precooked lasagna noodles
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese

1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; saute 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; saute 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.
2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.
3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; saute 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
4. Preheat oven to 350u0b0.
5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350u0b0 for 30 minutes. Remove from oven; increase oven temperature to 450u0b0. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.
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olive oil, garlic, salt, cremini mushrooms, shiitake mushroom, cuftes, thyme, fresh oregano, fresh sage, truffle oil, black pepper, milk, bay leaf, butter, flour, ground nutmeg, ricotta cheese, parsley, lemon rind, cooking spray, lasagna noodles, mozzarella cheese, parmesan cheese

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