1-First: preheat the oven to 375°F (190°C). Clean and slice the mushrooms, mince the garlic up to 2 to 3 cloves as needed and finely chop 2 shallots or 1 small onion to streamline the process. For the béchamel sauce, prepare it separately using basic ingredients like butter, flour, and milk, then set it aside for layering.

2-Second: heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and chopped shallots or onion, sauté until fragrant, then incorporate the mushrooms including the 1 ounce of dried porcini or shiitake and cook until softened and any excess moisture evaporates. Season with salt and pepper for enhanced flavor.

3-Third: in a mixing bowl, combine ricotta cheese with a handful of Parmesan and any chopped herbs for extra taste. This step helps create the creamy filling that pairs beautifully with the mushroom mixture.

4-Fourth: spread a thin layer of marinara sauce or prepared béchamel on the bottom of your baking dish to prevent sticking and ensure even cooking. Begin layering with no-boil noodles, the mushroom mixture, dollops of the ricotta blend, shredded mozzarella, and more sauce.

5-Fifth: repeat the layers, ending with a generous topping of mozzarella and Parmesan cheese. Cover loosely with foil and bake for 35 minutes, then remove the foil and bake an additional 10 minutes until bubbly and golden.

6-Finally, let the lasagna rest for 10 minutes before serving. To adapt for dietary needs, substitute ingredients as outlined earlier, maintaining the essence of this mushroom lasagna with cheese layers.