Ingredients

3 cups water

2 ounces dried porcini mushrooms (about 1 cup)

2 pounds fresh white mushrooms

2 large zucchini (about 1 pound)

1 large onion

3 garlic cloves

5 tablespoons unsalted butter

6 tablespoons Sherry

2 teaspoons chopped fresh thyme leaves

2 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

For sauce

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup all-purpose flour
• 5 cups whole milk
• 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons salt

• eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
• 1/2 pound freshly grated mozzarella (about 2 cups)
• 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

Description

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