Wild Mushroom Lasagne
INGREDIENTS
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3 tablespoons unsalted butter
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2 1/2 tablespoons all-purpose flour
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3 cups whole milk, heated
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1 garlic clove, smashed
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3/4 teaspoon salt
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1/8 teaspoon black pepper
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2 cups boiling-hot water
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1 ounce dried porcini mushrooms (1 cup)
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1 cup chopped onion (1 medium)
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2 tablespoons extra-virgin olive oil
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2 (14- to 15-ounce) cans diced tomatoes in juice
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Pinch of sugar
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2 tablespoons chopped fresh basil
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1/2 teaspoon salt
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12 long ruffle-edged dried lasagne noodles (not no-boil)
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5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)
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