Mushroom Lasagna With Creamy Béchamel

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2 cups boiling water

1 cup dried porcini mushrooms (about 1 ounce)

1 tablespoon olive oil

2 cups chopped onion

4 garlic cloves, minced

8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)

3 cups sliced cremini mushrooms (about 1/2 pound)

1/2 teaspoon salt

1/2 cup Côtes du Rhône or other fruity red wine

1 tablespoon low-sodium soy sauce

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

3 cups 1% low-fat milk

2 tablespoons butter

3 tablespoons sifted all-purpose flour

1/8 teaspoon ground nutmeg

Remaining ingredients:

Cooking spray

1 (8-ounce) package precooked lasagna noodles

1 cup (4 ounces) grated fresh Parmesan cheese

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