This creamy, flavorful meatless mushroom lasagna is made with layers of pasta, velvety parmesan béchamel, rich and savory mushroom ragù, and melted parmesan cheese.
For the Mushroom Ragù:
• Dried porcini
• Cremini mushrooms
• Extra virgin olive oil
• Salt and pepper
• Better than Bouillon
Mushroom Base
• Diced shallot or yellow onion
Put some dried porcini or shiitake mushrooms in a bowl, cover them with boiling water, and let them mushrooms soak while you prepare the other ingredients.
Cook some butter and flour in a saucepan until it's smooth and foamy. This is the roux - a combination of flour and fat that will thicken the béchamel.