Ingredients
6 tablespoons butter, divided3-1/2 pounds sliced baby portobello mushrooms1 large onion, thinly sliced1 cup marsala wine8 garlic cloves, minced, divided 2 tablespoons dried minced onion12 uncooked lasagna noodles5 tablespoons all-purpose flour1 teaspoon onion powder1/2 teaspoon white pepper1/2 teaspoon ground nutmeg1/4 teaspoon cayenne pepper3 cups whole milk1 package (8 ounces) cream cheese, softened1/2 cup minced chives1 jar (2 ounces) diced pimientos, drained1 tablespoon lemon juice1/2 teaspoon grated lemon zest1/2 teaspoon salt2 cups grated Parmesan cheese6 ounces fresh crabmeat, optionalCRUMB TOPPING:1 French bread demi-baguette (about 4 ounces) 1/2 cup grated Parmesan cheese2 tablespoons butter, melted1/2 cup minced chives
Preparation
In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes.
Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat.
Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce.
For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
