Mushroom Lasagna

Lynette, A long time friend, asked for a vegetable lasagna, so I came up with mushrooms. After all We are in Oregon. Looking for a good recipe I came up with 32 good ones, so I may be doing more over the next months. You can use ether dried or fresh. I used Crimini's in this one. I also used dried pasta, but will give you the recipe to make your own.
 
8 tablespoons butter, one stick,
1 cup all-purpose flour
3 cups milk
6 tablespoons parmigiano cheese, grated
nutmeg, fresh grated, to taste
Salt and Pepper, to taste
1 to 1½ pounds crimini mushroom, or your chose, sautéd
12 ounces Mozzarella
2 tablespoons parcley, chopped
1 to 2 cloves garlic, chopper
3 or 4 tablespoons bread crumbs
1 cup vegetable broth
6 to 8 ounces parmigiano cheese, greeted
4 tablespoons olive oil
12 to 14 Lasagna Pasta sheets, cooked

  In a 8" to 10" Dutch oven ,over 10 to 12 charcoals. Sauté mushrooms in vegetable broth and a little butter or olive oil, add parsley. All liquid should be absorbed,  Remove to a bowl and hold. In same oven, melt butter; brown garlic; remove and hold. Add  flour, stirring; add milk, always stirring. ( you have now made a Béchamel ) Season with salt and pepper and fresh ground nutmeg. Add the first parmigiano. Remove oven from heat and add mushrooms back. In a 12", oiled Dutch oven, cover bottom with bread crumbs. Place one layer (4 sheets) pasta, one of béchamel, one of mozzarella slices, and one of grated parmigiano. Repeat two more layers. Place over 10 charcoals, cover with lid and add 14 to 16 charcoals on top. Cook at 350°f for 30 to 40 minutes. remove all heat and let rest 15 to 20 minutes, Cut and serve.