Mushroom Lasagna

Preheat oven to 350°. Grease a 2-3 quart baking dish.

Cook noodles according to directions. Drain and set aside.

Combine 1 cup boiling water and dried mushrooms. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms separately.

Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; add shallots to pan; sauté 3 minutes. Add fresh mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 5-7 minutes or until mushrooms are browned. Add parsley and half the garlic; sauté another minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reconstituted mushrooms.

Heat a saucepan over medium-high heat. Add remaining oil to pan; swirl to coat. Add remaining garlic cloves to pan; sauté 30 seconds. Add the reserved mushroom liquid, 2 3/4 cups milk, remaining salt, and pepper; bring to a boil. Combine remaining milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

Spoon 1/2 cup sauce into the prepared baking dish and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 Minutes or until golden.