| 1 box | BARILLA Oven Ready Lasagne |
| 2 ounces | dried porcini mushrooms |
| 5 tablespoons | butter |
| 3/4 cup | flour |
| 6 cups | milk |
| 2 cloves | garlic |
| 4 tablespoons | extra virgin olive oil |
| 1 cup | Parmigiano cheese, grated |
| 1-1/2 tablespoons | fresh parlsey, chopped |
| to taste | sea salt |
| to taste | freshly ground black pepper |
SOAK mushrooms in warm water for 30 minutes.
PREHEAT oven to 375 degrees.
BRING milk to a boil in a medium saucepan.
MELT butter in a separate saucepan; stir in flour and cook for three minutes. Add milk to flour/and butter mixture; stirring constantly; simmer the béchamel sauce for three minutes. Season with salt, pepper and ¾ cup of grated cheese.
SAUTE oil and garlic in a skillet over medium heat. Add drained and chopped mushrooms; sauté for three minutes.
ADD mushrooms and parsley to the béchamel sauce.
LAYER lasagna sheets in a 13 x 9 baking dish a starting and finishing with sauce. Sprinkle with remaining cheese.
BAKE for 35 minutes.