Mushroom Lasagne

1 batch pasta dough
16 oz whole milk ricotta
1 egg
1/4 C parmesan
2 T olive oil
1 medium onion, diced
1/2 bulb of garlic, minced
48 oz baby bella mushrooms, chopped
1 bunch parsley, chopped
1 t salt
1/2 t pepper
1 1/2 C half and half
4 T butter
31 g or 1/4 C flour
1/4 t cayenne
3 1/2 C mozzarella
1/3 C white wine

Prepare pasta dough and chill at least 3 hours.
In large bowl, combine ricotta, eggs, and parmesan and set aside.
Boil pot of water.
Over medium high, heat olive oil in large saucepan.
Cook onion until translucent, about 7 mins.
Add garlic and mushrooms and cover.
Let cook 15 mins, lifting lid to stir occasionally.
Add parsley and 1/2 t each of salt and pepper; cook 1 min.
Place colander over bowl and empty saucepan into colander.
In a small pot, combine half and half and vegetable water.
Heat until small bubbles form at edges.
Keep on low heat.
Returning empty saucepan to medium heat, and add butter and flour.
Whisk and cook until roux bubbles for 2 mins.
Add half and half, and stirring constantly, bring to a boil.
Lower heat and add 1/2 t salt, cayenne, and 1 C mozzarella.
Stir 3 mins, turn off heat, and add white wine.
Add mushrooms, onions, and parsley to bechamel.
Cut pasta dough into quarters.
Using a pasta roller and extra flour, flatten pasta sheets to level 6.
Trim pasta sheets to fit 9x13 pyrex, keeping pieces in 4 distinct piles.
Boil pasta, 1 pile at a time, and set aside.
Layer mushroom bechamel, pasta, ricotta, and extra mozzarella.*
Cover with aluminum foil and bake at 375 for 40 mins.
Remove foil and bake at 400 an additional 15 mins.
Let cool one hour.

*Divide mushroom bechamel into 5 parts; divide ricotta into 3 parts.
1.  bottom layer:  mushroom bechamel
2.  3 X (pasta sheets, ricotta, mushroom bechamel, 1/2 C mozzarella)
3.  final layer:  pasta sheets, mushroom bechamel, 1 C mozzarella

L&G