Mushroom Lasagna

1 pkg lasagna noodles
2 lbs mushrooms (crimini, portabello, shitake etc)
1/3 cup dried mushrooms
1 1 cup soy milk or milk
1 cup flour
1 cup oil or butter
1 Tbs salt
2 tsp pepper
1 tsp ground thyme
1 Tbs dried parsley flake
pinch of ground nutmeg

Boil pasta noodles and drain when still a little under done. Saute fresh mushrooms in a little oil and reserve. Boil the dried mushrooms in 2 cups of water for a few minutes and remove from heat. Remove dried mushrooms and add to the fresh mushrooms, reserve the liquid. Make a white sauce by combining together oil and flour over medium heat. Simmer for a minute then add 1 1 cup of mushroom liquid and milk stirring constantly with a wisk. Add salt, pepper, thyme, parsley and nutmeg. Cook for a few more minutes until thickened, stirring frequently. Layer noodles with sauce and mushrooms and bake at 375 for 30 minutes.