FOR THE DRIED MUSHROOMS

• 3 ounces mixed dried mushrooms
• 2–4 cups boiling water

FOR MUSHROOM LAYER

• 10 ounces cremini or button mushrooms sliced into quarters
• 1 large shallot minced
• 2 cloves garlic minced
• 1 tablespoon olive oil
• drained rehydrated mushrooms (from above) finely chopped
• ½ cup red wine such as beaujolais, cabernet or cotes de rhone
• ½ cup reserved mushroom liquid
• 1 teaspoon fresh chopped thyme
• salt and pepper to taste

FOR BECHAMEL LAYER

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• pinch grated nutmeg

FOR RICOTTA LAYER

• 15 ounces ricotta cheese
• 1 large egg
• ¾ cup grated pecorino romano or parmesan cheese
• ⅓ cup chopped italian parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

FOR ASSEMBLING LASAGNA

• mushroom duxelles
• bechamel
• ricotta mixture
• 6–8 no bake lasagna noodles
• 2 cups grated mozzarella cheese

TOPPING

• ½ cup grated mozzarella
• ¼ cup grated pecorino or parmesan