For mushrooms:
2 lbs. mixed mushrooms, chopped
2 oz. dried mushrooms, rinsed and then covered with 1 cup, cooked in the microwave for three minutes, then allowed to soak another 10 minutes (optional)
1 small onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
3 tbsp. butter & 3 tbsp. olive oil
Drain the soaked mushrooms, reserving the broth and chop the mushrooms then adding to the raw ones. In a large Dutch oven heat the oil and butter, add the mushrooms and onion and fry on medium heat until well browned, stirring often. When slightly browned, add the garlic and keep cooking. Remove from heat and remove mushrooms to a bowl.
Cream Sauce:
1/2 cup butter
1/2 cup flour
mushroom soaking liquid and enjoy milk to make 5 cups. Heat the butter in the Dutch oven you fried the mushrooms in. Add the flour and, stirring constantly, lightly brown the flour in the butter, slowly stir in the milk/broth mixture and continue stirring until it is thickened. Simmer about 2 minutes. Remove from heat and cool.
Assembling the lasagna:
4 cups mozzarella cheese
2 cups grated Parmesan cheese
2 cups ricotta cheese, mixed with an egg and 1/2 tsp salt and 1/2 tsp black pepper
9 lasagna noodles, cooked, drained, rinsed and cooled
Preheat oven to 350 degrees. Grease a 9x13 inch cake pan. Spread a thin layer of of the sauce on the bottom of the pan. Place three noodles in the bottom of the pan. spread with some of the sauce, then sprinkle half the ricotta over the sauce, then half of the mushrooms and a thin layer of the grated cheeses. Repeat. Place the last three noodles over the top of the second layer. Spread with the remainder of the sauce and then the remaining grated cheeses. Bake in the preheated oven about 45 minutes or until bubbling and the top of the cheese is lightly browned. Remove from the oven and allow to sit and cool about 15-20 minutes before serving.
