• knife
• small bowl
• saucepan
• whisk
• strainer
• large skillet
• wooden spoon
• cheese grater
• 9x12-in baking dish
• aluminum foil

• 1 oz dried porcini mushrooms or morels
• 1 c warm water
• 1 pound portobello mushrooms
• 2½ c Béchamel sauce
• 1 pound lasagne, fresh or dried
• ¼ c olive oil
• 4 T butter
• 1 pound white mushrooms, thinly sliced
• 1/3 c parsley, chopped
• 3 large cloves garlic, minced
• salt
• pepper
• ½ c Parmesan cheese, grated

Cut the stems off the portobello mushrooms, add the stems to the Béchamel sauce, and cook, whisking occasionally, over very low heat, for 30 minutes. Remove and discard the stems.

If using dried pasta, cook it according to package directions. If fresh, wait a few more minutes.

Drain the porcini and add the liquid to the Béchamel. Chop the porcini and portobello mushrooms.

Heat the butter and oil, add all of the different mushrooms, and sauté, stirring frequently, until they start softening and turning brown, about five minutes. Stir in parsley, garlic, salt, and pepper. Drain and add the liquid to the Béchamel.

Preheat oven to 400.

Butter the baking dish. Begin with a layer of pasta, then about ½ c sauce, ¼ of the filling, and 2 T cheese. Repeat for three more layers.

Cover baking dish with foil and bake 20-30 minutes, until hot. Remove foil and continue baking until golden-brown, about 10-15 more minutes.

Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

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