Mushroom Lasagna

• 2 cups boiling water
• 1 tablespoon olive oil
• 2 cups onions
• 4 garlic cloves, minced
• 24 ounces mushrooms
• 12 teaspoon salt
• 14 teaspoon black pepper
• 3 cups 1% low-fat milk
• 2 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 18 teaspoon ground nutmeg
• 1 lb lasagna noodle
• 1 cup parmesan cheese
• 1 cup mozzarella cheese
• 1 cup ricotta cheese

1. To prepare filling, combine water and mushrooms in a bowl; let stand 30 minutes.
2. Drain to extract liquid.
3. Reserve 1 1/2 cups liquid; discard remaining liquid.
4. Chop coarsely; set aside.
5. Heat oil in a large Dutch oven over medium-high heat.
6. Add onion; saute 5 minutes or until tender.
7. Add garlic; saute 30 seconds.
8. Add mushrooms, and 1/2 teaspoon salt.
9. Saute 5 minutes or until mushrooms release moisture and begin to brown.
10. Cook 4 minutes or until liquid almost evaporates, stirring frequently.
11. Add the reserved porcini liquid; bring to a simmer.
12. Cook until liquid is reduced to 3/4 cup (about 10 minutes).
13. Remove from heat; stir in 1/4 teaspoon pepper.
14. To prepare bechamel, place milk in a 4-cup glass measure.
15. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes.
16. Melt butter in a large, heavy saucepan over medium heat.
17. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly.
18. Gradually add milk, stirring constantly with a whisk.
19. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently.
20. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
21. Preheat oven to 350.
22. Spread 1/2 cup bechamel in bottom of an 11 x 7-inch baking dish coated with cooking spray.
23. Arrange 3 noodles over bechamel; top with 1/2 cup bechamel.
24. Top with 1 cup mushroom mixture.
25. Sprinkle with 1 cup cheese mixture.
26. Repeat layers three times (dish will be very full).
27. Cover with foil; place baking dish on a baking sheet.
28. Bake at 350 for 30 minutes.
29. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

boiling water, olive oil, onions, garlic, mushrooms, salt, black pepper, milk, butter, flour, salt, ground black pepper, ground nutmeg, lasagna noodle, parmesan cheese, mozzarella cheese, ricotta cheese

Taken from www.food.com/recipe/mushroom-lasagna-403507 (may not work)