2 pounds portobello mushroom caps, gills removed, caps halved and sliced crosswise ¼-inch thick
¼ cup olive oil, divided
Salt and pepper
1 cup water
½ ounce dried porcini mushrooms, rinsed
2 pounds red onions, chopped fine
8 ounces white mushrooms, finely minced
4 garlic cloves, minced, divided
½ cup dry vermouth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3½ cups whole milk
¼ teaspoon ground nutmeg
¼ cup plus 2 tablespoons minced fresh basil, divided
¼ cup minced fresh parsley, divided
12 no-boil lasagna noodles
8 ounces fontina cheese, shredded (2 cups)
1½ ounces Parmesan cheese, grated (¾ cup)