→ 16 lasagna sheets

→ dried mushrooms:

• 0.7 oz dried porcini mushroom 20 g
• 1 cup water 240 ml, boiling

→ fresh mushrooms:

• 14 oz cremini mushroom 400 g
• 2 tablespoons olive oil
• 1/3 teaspoon nutmeg
• salt about 1 teaspoon salt and ½ teaspoon black pepper, to taste
• black pepper about 1 teaspoon salt and ½ teaspoon black pepper, to taste

→ pumpkin:

• 3.5 lbs butternut squash with skin and seeds, or pumpkin, 1.5 kg
• 2 tablespoons olive oil
• 2 teaspoons dried sage finely chopped, or fresh sage
• ½ teaspoon cinnamon
• 1/3 teaspoon nutmeg
• salt about 1 teaspoon salt and ½ teaspoon black pepper, to taste
• black pepper about 1 teaspoon salt and ½ teaspoon black pepper, to taste

→ white sauce:

• 3 tablespoons butter 40g/1.5oz
• 1 onion small
• 4.5 tablespoons flour 40g/1.5oz
• 2 cups milk 480 ml
• 1 cup mushroom soaking water 240 ml, from dried mushrooms
• 1 tablespoon lemon juice or to taste
• 1/3 teaspoon nutmeg
• black pepper to taste
• salt to taste
• 2 egg lightly beaten, large

→ additionaly:

• 7 oz mozzarella cheese or 2 handfuls of grated parmesan cheese (about 120g / 4.2 oz, yellow, low-moisture, 200 g