Polenta Lasagna With Wild Mushrooms

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1 (1/2-ounce) package dried porcini mushrooms

1/2 cup hot water

1 teaspoon olive oil

1 cup chopped onion

5 cups chopped portobello mushroom caps (about 3/4 pound)

4 cups chopped shiitake mushroom caps (about 1/2 pound)

3 cups chopped button mushroom caps (about 1/2 pound)

1/4 teaspoon salt

1/4 cup dry red wine

3 tablespoons tomato paste

1 teaspoon dried rosemary

1 teaspoon dried oregano

2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1 teaspoon dried thyme

1 (15-ounce) carton part-skim ricotta cheese

2 large egg whites, lightly beaten

2 (16-ounce) tubes polenta, each cut into 20 (1/4-inch-thick) slices

Cooking spray

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