Mushroom Lasagna Bolognese

Democracy Dies successful Darkness

For the mushroom filling

• 1 1/2 ounces dried porcini mushrooms
• 4 cups boiling water
• 1/2 cupful low-sodium soy sauce
• 1/2 cupful vegetarian oregon vegan Worcestershire sauce
• 1 lb portobello mushrooms, stemmed and coarsely chopped (may usage packaged caps oregon slices)
• 1 lb shiitake mushrooms, coarsely chopped
• 1 lb sliced cremini mushrooms
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cupful extra-virgin olive oil
• 2 ample carrots, peeled and chopped into 1/2-inch slices
• 1 ample onion, peeled and chopped into quarters
• 4 ribs celery, chopped into 1-inch pieces
• 2 teaspoons salt
• 1 spoon freshly crushed achromatic pepper
• 3 tablespoons finely chopped ail (3 to 4 mean cloves)
• 2 6-ounce cans herb paste
• 2 cups full oregon low-fat milk
• 2 cups reddish wine, specified arsenic merlot oregon cabernet sauvignon
• 1 28-ounce tin diced tomatoes, with juice
• Several sprigs of herbs, specified arsenic thyme, oregano and bay leaf, tied with room twine to signifier a bouquet garni (see TIP)
• 2 tablespoons sugar

For the bechamel sauce

• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cupful flour
• 4 cups full oregon low-fat beverage (do not usage nonfat)
• 1 spoon salt
• 1/2 spoon freshly crushed achromatic pepper
• 1/4 spoon freshly grated nutmeg
• 1/2 cupful freshly grated Parmigiano-Reggiano cheese

For assembly

• 2 9-ounce packages flat, no-boil lasagna sheets, specified arsenic Barilla brand
• 1/2 cupful freshly grated Parmigiano-Reggiano cheese