Wild Mushroom Lasagne - Mediterranean Recipes

Ingredients

• 0 teaspoons black pepper
• 237 milliliters ounce dried porcini mushrooms
• 3 Tbsps all-purpose flour
• 2 Tbsps chopped fresh basil
• 1 garlic clove, smashed
• 12 long ruffle-edged dried lasagne noodles (not no-boil)
• 2 Tbsps extra-virgin olive oil
• 237 milliliters chopped onion (1 medium)
• 414 milliliters ounces finely grated Parmigiano-Reggiano
• 1 teaspoons salt
• 1 pinch Pinch of sugar
• 794 grams diced tomatoes in juice
• 3 Tbsps unsalted butter
• 473 milliliters boiling-hot water
• 710 milliliters whole milk, heated