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Ingredients
  • 1 cup boiling water
  • 1 ounce dried porcini mushrooms
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 ¼ cups chopped shallots (about 4)
  • 1 (8-ounce) package presliced cremini mushrooms
  • 1 (4-ounce) package presliced exotic mushroom blend
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 ½ tablespoons chopped fresh thyme
  • 6 garlic cloves, minced and divided
  • ½ cup white wine
  • ⅓ cup (3 ounces) ⅓-less-fat cream cheese
  • 2 tablespoons chopped fresh chives, divided
  • 3 cups 2% reduced-fat milk, divided
  • 1.1 ounces all-purpose flour (about ¼ cup)
  • Cooking spray
  • 9 no-boil lasagna noodles
  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
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