1-Preheat your oven to 375°F (190°C) and prepare the lasagna noodles as per the package, then drain them.

2-Heat 1 tablespoon extra virgin olive oil in a pan over medium heat. Add 2 shallots or 1 small onion finely chopped, and 2 to 3 minced garlic cloves, sauté until fragrant.

3-Add 1 pound cremini mushrooms and the rehydrated 1 cup (1 ounce) dried porcini or shiitake mushrooms, cooking until tender and seasoned with salt and pepper.

4-In a bowl, mix 2 cups ricotta cheese with half of the 1/4 cup grated Parmesan and some black pepper.

5-Spread a thin layer of 2 cups marinara sauce in your baking dish to avoid sticking.

6-Layer with noodles, half the ricotta mixture, the mushroom mix, and marinara sauce. Repeat, finishing with noodles topped by marinara, 1 cup shredded mozzarella, and the rest of the Parmesan.

7-Cover with foil and bake for 25 minutes; remove foil and bake 15 more minutes until golden.