| 1 box | BARILLA Oven Ready Lasagne |
| 2 ounces | dried porcini mushrooms |
| 5 tablespoons | butter |
| 3/4 cup | flour |
| 6 cups | milk |
| to taste | sea salt and black pepper |
| 1 cup | Parmigiano cheese, grated |
| 4 tablespoons | extra virgin olive oil |
| 2 cloves | garlic |
| 1-1/2 tablespoons | chopped parsley |
SOAK mushrooms in lukewarm water for 30 minutes.
MELT butter in a pan, stir in flour and cook for 3-4 inutes.
HEAT the milk in a separate saucepan.
STIR milk in the flour/butter mixture and simmer for 3 minutes. Season with salt, pepper and 3/4 cup of Parmigiano cheese.
SAUTE oil and finely chopped garlic in a separate pan. Add drained and chopped mushrooms, sauté for three minutes.
STIR the mushrooms and parsley in the sauce.
LAYER the lasagna in a 13x9 baking dish starting and finishing with the sauce. Sprinkle with remaining cheese.
BAKE in the oven for 35 minutes at 375 degrees.