Stovetop Mushroom Lasagna

Directions

1. Heat 3 tablespoons of olive oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5&ndash,7 minutes. Transfer to a bowl, mix in thyme.
2. Reduce heat to medium-low. Heat the remaining olive oil in the skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
3. Add milk, pepper, a pinch of salt, and 1¾, cups water, then finely grated zest of ¼, lemon into the pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crè,me fraî,che, and stir to combine.
4. Add about one-third of the noodles, pushing down into the sauce to submerge, followed by a third of the mushrooms. Repeat with half of the remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook for 15 minutes. (If lasagna threatens to boil over, use the very lowest heat and/or prop open the cover.) Uncover, cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through another 6&ndash,8 minutes. The mixture should be bubbling gently, adjust the heat as necessary. Remove from heat.
5. Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan, season with pepper. Let sit for 5&ndash,10 minutes. Cut the lemon into wedges and serve with lasagna.