Skillet Mushroom Lasagna | Tyler's recipe book | Umami

Ingredients

• 5 Tbsp. extra-virgin olive oil, divided
• 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1" pieces
• 1½ tsp. tsp. kosher salt, plus more
• 2 Tbsp. thyme leaves
• 1 large shallot, finely chopped
• 3 garlic cloves, finely grated
• 2 Tbsp. all-purpose flour
• 2¾ cups whole milk
• Freshly ground black pepper
• 1 lemon
• ⅓ cup crème fraîche or thinned sour cream
• 8 oz. regular lasagna noodles, broken in half
• 4 oz. mozzarella, thinly sliced
• Finely grated Parmesan (for serving)