Mushroom Lasagna

1. Prepare Mushrooms

Soak the dried porcini mushrooms in boiling water for about 30 minutes. Strain and chop them finely, reserving the liquid for later use.

2. Sauté Shallots and Garlic

Heat olive oil in a skillet over medium heat. Add finely chopped shallots and soften until translucent. Stir in minced garlic.

3. Cook Mushrooms with Wine

Add sliced cremini mushrooms and rehydrated mushrooms to the skillet, seasoning with a pinch of salt. Pour in red wine and reduce until mushrooms are glazed.

4. Simmer Mushroom Mixture

Pour the reserved mushroom soaking liquid into the skillet with mushrooms. Add fresh thyme leaves and simmer for 10-15 minutes.

5. Make Béchamel Sauce

In a separate saucepan, heat olive oil and cook remaining shallots. Stir in flour to create a roux, then gradually whisk in milk. Simmer until thickened and strain.

6. Assemble Lasagna

Preheat oven to 350°F (175°C). In a baking dish, layer béchamel sauce, noodles, and grated Parmesan cheese, with optional sage leaves. Repeat layers and finish with béchamel and cheese.

7. Bake Lasagna

Cover with foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, about 10 more minutes. Let rest before serving.