Wild Mushroom Lasagna

Ingredients
1 ounce dried porcini
1/4 cup olive oil
14 tablespoons unsalted butter
2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped
1 medium onion, finely chopped
1 14 1/2 can Italian plum tomatoes, drained and coarsely chopped
1/4 cup chopped Italian parsley
Salt and freshly ground black pepper
1 1-pound box lasagna noodles
1/3 cup flour
4 cups milk
1 teaspoon ground nutmeg
1 cup freshly grated Parmigiano-Reggiano
6 ounces thinly sliced prosciutto.

Steps
1. Soak porcini in 2 cups warm water for at least 30 minutes. Lift out carefully, reserving liquid. Rinse porcini well and pat dry. Chop coarsely and set aside. Strain soaking liquid through sieve lined with paper towel to remove grit. Set aside.

2. Bring a large pot of water with 1 tablespoon salt to a rolling boil.

3. Heat oil and 4 tablespoons butter in large skillet over medium-high heat. Add mushrooms and cook, stirring, until liquid they release evaporates. Add porcini and their liquid, onion, tomatoes and parsley. Stir well. Partially cover pan and cook until liquid evaporates. Season with salt and pepper to taste.

4. Lay noodles into boiling water, bring to boil again and cook 5 to 7 minutes. Drain immediately, rinse individually under cold running water and lay flat on paper towels to dry.

5. Heat oven to 425 degrees. Melt 8 tablespoons butter in heavy saucepan over low heat. Add flour gradually and cook, stirring, for 3 to 5 minutes until smooth. Gradually whisk in milk. Raise heat to medium and cook, stirring constantly, until thickened and smooth, about 8 to 10 minutes. Season with nutmeg and salt to taste.

6. Liberally butter 8 onehalf- by 10-onehalf-inch lasagna pan. Line bottom with slightly overlapping layer of noodles. Spread one- third of mushroom mixture over pasta. Top with one-quarter of the white sauce and a sprinkling of cheese. Cover with slices of prosciutto. Repeat sequence 4 times. Cover with one last layer of pasta, top with remaining sauce and cheese and dot with 2 tablespoons butter. Bake 20 to 25 minutes, until cheese is melted and golden brown on top. Let stand 10 minutes before serving. Yield: 6 servings.

Adapted from "Good Friends, Great Dinners" by Susan Costner.