Butternut Squash Wild Mushroom Lasagna

Ingredients

• Mushrooms:
• 1/2 ounce dried porcini mushrooms
• 3 tablespoons olive oil
• 3 large garlic cloves, minced
• 1 1/4 pounds assorted mushrooms (chanterelle, oyster, shiitake, portobello), coarsely chopped into small pieces
• -- Kosher salt and ground black pepper, to taste
• 2 tablespoons minced parsley
• Bechamel:
• 3 1/2 cups whole milk
• 2 garlic cloves, smashed
• 1 bay leaf
• 2 sage leaves
• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 cup reserved porcini soaking liquid
• Squash:
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 3 cups 1/2-inch diced butternut squash
• 1/2 cup fruity white wine
• 1 1/2 tablespoons minced fresh sage
• Assembly
• 1 pound fresh pasta sheets, boiled for 2-3 minutes if package requires
• 11/3 cups grated Gruyere cheese
• 1 cup grated Parmesan cheese
• -- Fried sage leaves (optional)

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