Special Mushroom Lasagna - Master recipes

Ingredients

• 6 tablespoons butter, divided -
• 3-1/2 pounds sliced baby portobello mushrooms -
• 1 large onion, thinly sliced -
• 1 cup marsala wine -
• 8 garlic cloves, minced, divided -
• 2 tablespoons dried minced onion -
• 12 uncooked lasagna noodles -
• 5 tablespoons all-purpose flour -
• 1 teaspoon onion powder -
• 1/2 teaspoon white pepper -
• 1/2 teaspoon ground nutmeg -
• 1/4 teaspoon cayenne pepper -
• 3 cups whole milk -
• 1 package (8 ounces) cream cheese, softened -
• 1/2 cup minced chives -
• 1 jar (2 ounces) diced pimientos, drained -
• 1 tablespoon lemon juice -
• 1/2 teaspoon grated lemon zest -
• 1/2 teaspoon salt -
• 2 cups grated Parmesan cheese -
• 6 ounces fresh crabmeat, optional -
• CRUMB TOPPING: -
• 1 French bread demi-baguette (about 4 ounces) -
• 1/2 cup grated Parmesan cheese -
• 2 tablespoons butter, melted -