3 c. 1% low fat milk
2 T. butter
3 T. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
1 oz. package precooked lasagna noodles
1 c. Parmesan cheese
To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain and extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rince porcini, and drain. Chop coarsely; set aside.
Heat oil is a large Dutch oven over medium heat. Add onions and saute 5 minutes or until tender. Add garlic and saute 30 seconds. Add shititake mushrooms, cremini mushrooms and 1/2 tsp. salt. Saute 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring freqently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 c. (about 10 minutes). Remove from heat; stir in 1/4 tsp. pepper.
To prepare Bechamel Sauce: place milk in a 4 c. glass measure. Microwave at high for 3 minutes or until hot, stirring after 2 minutes. Melt butter in saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly,stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer, cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 tsp. salt, 1/4 tsp. pepper and nutmeg.
Preheat oven to 350. Spread 1/2 c. Bechamel in the bottom of a 11" x 7" baking dish, coated with cooking spray. Arrange 3 noodles over bechamel, top with 1/2 c. Bechamel. Top with 1 c. mushroom mixture. Sprinkle with 1/4 c. cheese. Repeat layers 3 times. (dish will be full). Cover with foil, placing baking dish on a baking sheet. Bake at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. I think if you made this earlier in the day you would have to bake it longer.