Butternut Squash & Wild Mushroom Lasagna

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1/2 ounce dried porcini mushrooms

3 tablespoons olive oil

3 large garlic cloves, minced

1 1/4 pounds assorted mushrooms (chanterelle, oyster, shiitake, portobello), coarsely chopped into small pieces

-- Kosher salt and ground black pepper, to taste

2 tablespoons minced parsley


3 1/2 cups whole milk

2 garlic cloves, smashed

1 bay leaf

2 sage leaves

4 tablespoons butter

4 tablespoons flour

1/2 cup reserved porcini soaking liquid


2 tablespoons olive oil

1 cup chopped yellow onion

3 cups 1/2-inch diced butternut squash

1/2 cup fruity white wine

1 1/2 tablespoons minced fresh sage


1 pound fresh pasta sheets, boiled for 2-3 minutes if package requires

11/3 cups grated Gruyere cheese

1 cup grated Parmesan cheese

-- Fried sage leaves (optional)

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