Wild Mushroom Lasagne

• 3 cups waterwater
• 2 ounces dried porcini mushrooms (about 1 cup)porcini
• 2 pounds fresh white mushroomsmushroom
• 2 large zucchini (about 1 pound)zucchini
• 1 large oniononion
• 3 garlic clovesgarlic
• 5 tablespoons unsalted butterbutter
• 6 tablespoons Sherrysherry
• 2 teaspoons chopped fresh thyme leavesthyme
• 2 1/2 teaspoons saltsalt
• 1/4 teaspoon freshly ground black pepperpepper
• 1 stick (1/2 cup) unsalted butterbutter
• 1/2 cup all-purpose flourflour
• 5 cups whole milkmilk
• 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)parmesan
• 2 teaspoons Dijon mustarddijon-mustard
• 1 1/2 teaspoons saltsalt
• eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
• 1/2 pound freshly grated mozzarella (about 2 cups)mozzarella
• 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)parmesan

1. 01In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
2. 02Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
3. 03In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.

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