Mushroom Lasagna Bolognese

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1 1/2 ounces dried porcini mushrooms

4 cups boiling water

1/2 cup low-sodium soy sauce

1/2 cup vegetarian or vegan Worcestershire sauce

1 pound portobello mushrooms, stemmed and coarsely chopped (may use packaged caps or slices)

1 pound shiitake mushrooms, coarsely chopped

1 pound sliced cremini mushrooms

4 tablespoons (1/2 stick) unsalted butter

1/4 cup extra-virgin olive oil

2 large carrots, peeled and cut into 1/2-inch slices

1 large onion, peeled and cut into quarters

4 ribs celery, cut into 1-inch pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons finely chopped garlic (3 to 4 medium cloves)

2 6-ounce cans tomato paste

2 cups whole or low-fat milk

2 cups red wine, such as merlot or cabernet sauvignon

1 28-ounce can diced tomatoes, with juice

Several sprigs of herbs, such as thyme, oregano and bay leaf, tied with kitchen twine to form a bouquet garni (see TIP)

2 tablespoons sugar

1/4 cup flour

4 cups whole or low-fat milk (do not use nonfat)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 9-ounce packages flat, no-boil lasagna sheets, such as Barilla brand

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