Lasagna is a labor of love. You might as well make it special every now and then.Morels definitely make it special!
Preheat oven to 350.
Sauté flour and butter together over medium heat until smooth and flour has had a chance to cook for 2-3 minutes. Pour in milk or half and half ( Julia Child swears the milk has to be almost boiling hot, but I prefer one less dish to clean and have never noticed a significant difference) Stir as it simmers and thickens for another 2-3 minutes. If it turns too thick add more milk. Then stir in swiss and parmesan and havarti cheeses until creamy but fairly thick cheese sauce develops. ( aka Mornay Sauce) set aside. adjust with additional milk as needed. Set aside.
Meanwhile combine ricotta, mascarpone, 1/4 cup mozzarella and beaten egg. then stir in mushroom powder . Set aside
Sauté button, portabella mushrooms together in large skillet over medium high heat. ( start off with dry pan to allow mushrooms to sweat and simmer off some of their the water. After a few minutes add the Maitake,( Maitake do not lose as much water as button mushrooms so add them later) olive oil or butter and woschstershire sauce and continue to cook for several more minutes ( until cooked but not beginning to get crispy) Set aside.
Sauté sliced morels in medium hot skillet with butter , add salt and pepper and sauté for 2-3 minutes. Set aside.
Prepare lasagna pan (9×13) with olive oil. Spoon a few spoon full on cheese sauce in bottom of pan and place three lasagana noodles on top to cover bottom. Spoon layer of mushroom mixture over noodles and the dot with ricotta mixture and cheese sauce, continue more layers. On last layer use 1/2 of the morels and finish with the cheese sauce and sprinkle with the cup of mozzarella .
Bake in preheated oven for approximately 30 minutes until bubbly, melted and lightly browned.
Top with remaining sautéed morels and serve with a light salad or chilled soup. (A nice dry rose is a wonderful complement as well)