Mushroom Lasagna

• Vegetarian

• Produce

  • 1 oz 1 cup dried porcini or shiitake mushrooms, dried
  • 1 lb Cremini mushrooms
  • 2 Garlic cloves
  • 3 Sage, leaves of fresh
  • 2 tbsp Shallot or onion
  • 2 Shallots or 1 small onion
  • 1 tsp Thyme, fresh leaves

• Pasta & Grains

  • 1/2 lb No boil lasagna noodles

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Pepper, freshly ground
  • 1 Pepper, freshly ground
  • 2 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 grated cup 4 ounces parmesan cheese
  • 2 cups Milk

• Beer, Wine & Liquor

  • 1/2 cup Red wine, fruity

Found on cooking.nytimes.com