Stovetop Mushroom Lasagna – Fustini's Oils & Vinegars

Ingredients

• 5 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
• 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1" pieces
• Kosher salt
• 1 tablespoon thyme leaves
• 1 large shallot, finely chopped
• 3 garlic cloves, finely grated
• 2 tablespoons all-purpose flour
• 2¾ cups whole milk
• 1 3/4 cup water
• Freshly ground black pepper
• 1 lemon
• ⅓ cup crème fraîche or thinned sour cream
• 1 tablespoon Fustini's Parmesan Spice blend
• 8 oz. regular lasagna noodles, broken in half (uncooked)
• 4 oz. mozzarella, thinly sliced
• Finely grated Parmesan (for serving)