Ingredients:

1 cup boiling water
1 ounce dried porcini mushrooms
1 Tbsp butter
2 Tbsp olive oil, divided
1 1/4 cup chopped shallots (~4)
8 oz. pre sliced cremini mushrooms
1 tsp salt, divided
1/2 tsp ground black pepper, divided
1 1/2 Tbsp chopped fresh thyme

6 garlic cloves, minced and divided
1/2 cup white wine or broth
3 oz , 1/3 less fat cream cheese
2 Tbsp. chopped fresh chives, divided
3 cups 2% milk divided
1/4 cup all-purpose flour
Cooking spray
~4.5 oz of no-boil lasagna noodles
2 oz  (~1/2 cup) Parmigiano Reggiano chees

Directions:

1.  Preheat oven to 350
2.  Combine the 1 cup of boiling water and porcini. Cover and let stand 30 minutes; strain through a very fine or cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
3.  Melt butter in a large skillet over medium-high heat.  Add 1 Tbsp oil to pan; swirl to coat.  Add shallots to pan; sauté 3 minutes.  Add cremini and exotic mushrooms, 1/2 tsp salt and 1/4 tsp pepper.  Sauté 6 minutes until mushrooms browned.  Add thyme and 3 garlic cloves; sauté 1 minute.  Stir in wine or broth and bring to a boil.  Cook 1 minute or until liquid almost evaporate, scraping pan to loosen browned bits.  Remove from heat, and stir in cream cheese and 1 Tbsp chives.  Add the reserved porcini mushrooms.
4.  Heat a second saucepan over medium-high heat. Add remaining 1 Tbsp oil to pan, swirl to coat.  Add remaining 3 garlic cloves to pan; sauté 30 seconds.  Add reserved porcini liquid, 2 1/4 cups milk and remaining 1/2 tsp salt and 1/4 pepper; bring to a boil.  combine remaining 1/4 cup milk and the flour in a small bowl and combine well.  Add flour mixture to milk mixture and simmer 2 minutes or until slightly thick, stirring constantly.
5.  Spoon 1/2 cup sauce into an 11x7-inch glass baking dish which is coated with cooking spray.  Top with 3 noodles.  Spread half of mushroom mixture over noodles.  Repeat layers, ending with remaining sauce.  Sprinkle cheese over top.  Bake at 350 for ~40  minutes or until golden.  Top with remaining 1 Tbsp chopped chives.
           * ingredients noted in red are partial measures