Directions

• For the mushroom filling, cut your mushrooms into slices. Place a large skillet over medium heat, add the olive oil, onions and garlic and sweat for 5-6 minutes or until translucent. Add the mushrooms, bay leaves, thyme and stir in and cook for another 5-6 minutes or until most of the liquid has cooked off. Add some salt, pepper, the white and marsala wines and cook until almost all the liquid has cooked off. Take off the heat, adjust seasoning with salt and pepper, remove bay leaves.
• For the bechamel, add butter into a medium pot over medium heat. Once melted, add the flour and and stir for 2-3 minutes. Add the warm milk while whisking and then continue to stir until the sauce is thick enough to just coat the back of a wooden spoon. Take off the heat, add salt and white pepper, nutmeg, stir in.
• You will need a 9×13″ deep pan. Calculate how many sheets of lasagna you will need (this recipe will assemble 4 layers. Place the lasagna sheets in the pan and pour enough hot water to cover them.
• Allow about 7- 10 minutes to soften then take out of the pan, reserve and discard water (This allows me to cut/trim lasagna sheets easier).
• Mix the two cheeses into one bowl.
• Lay a thin layer of bechamel on the bottom and lay your first layer of lasagna sheets (likely 3 sheets).
  Spread bechamel on the lasagna, drizzle some cream on the lasagna sheets and sprinkle 1/3 of mushroom filling followed 1/4 of cheese filling.
• Repeat for two more layers then top (3 layers of lasagna/mushroom) with final layer of lasagna sheets (total 4 layers). Top with remaining bechamel, drizzle of cream and remaining cheese.
• Apply cooking spray to the underside of foil and cover your lasagna and place in your preheated oven for 45-50 minutes. Test to see if lasagna are tender by piercing with a knife. If not, cover and place your lasagna for another 10 minutes.
• Uncover and place back in the oven and bake for another 10 minutes or until golden. Take out of the oven and allow to rest 15 minutes before serving.