Wild Mushroom-And-Spinach Lasagna With Goat-Cheese Sauce

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1 1/2 cups boiling water

1 cup dried porcini mushrooms (about 1 ounce)

2 (3 1/2-ounce) packages shiitake mushrooms

Cooking spray

1 (8-ounce) package presliced button mushrooms

1/2 teaspoon salt, divided

1/4 teaspoon dried thyme

1/4 teaspoon black pepper, divided

1/4 cup dry white wine

1 tablespoon butter

2 tablespoons all-purpose flour

1 1/2 cups fat-free milk

1/2 cup (2 ounces) crumbled goat cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

6 no-boil lasagna noodles (such as Barilla or Vigo)

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

2 cups chopped plum tomato

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

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