Line a 9” square Pyrex pan with foil and set aside.

When the oven comes to temperature, place 2 teaspoons of the olive oil in the pan and add the mushrooms.

Return the pan to the oven and roast the mushrooms for about 45 minutes.

Stir about every 5 minutes, until the mushrooms are caramelized.

The mushrooms may create liquid in the bottom of the pan. Remove the liquid to a small bowl and set aside.

Remove the mushrooms to a bowl and set aside.

Using the same skillet, place 2 teaspoons of olive in the skillet.

Swirl to coat the pan and add the onions.

Cook the onions on medium-high to high heat for about 10 minutes until they are lightly browned. Stir frequently.

Reduce the heat to low, then add the flour and porcini dust to the onions and stir until blended.

Add the milk and stir continuously until the sauce begins to thicken. Do not let the sauce boil.

Add the reserved mushroom broth and 1/2 cup vegetable stock.

If there is less than 1/2 cup of the mushroom stock add additional vegetable stock to total 1 cup between the stock and mushroom broth.

Remove the sauce from the heat and fold in the cooked mushrooms, basil, and salt.

To assemble:

Place a 1/3 of lasagna noodles in the bottom of the Pyrex dish.

Place 1/3 of the mushroom mixture over the noodles, spreading evenly.

Place a second layer of lasagna noodles on top of the mushroom mixture.

Place 1/3 of the mushroom mixture over the noodles, spreading evenly.

Spread 3 ounces of the provolone over the mushroom mixture, then another layer of lasagna noodles.

Add the rest of the mushroom sauce and spread evenly.

Cover the lasagna with aluminum foil and place in the oven.

Bake for 60 minutes.

Remove the lasagna from the oven, uncover, and add the remaining 3 ounces of cheese on top of the lasagna.

Return the uncovered lasagna to the oven and bake for another 10 minutes or until the cheese is melted.

Serve.