Bacon and Mushroom Lasagna

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 2/3 cup all-purpose flour
• 5 cups whole milk, at room temperature
• 1 tablespoon kosher salt
• 1 dried bay leaf
• 1 tablespoon olive oil
• 1/2 pound bacon, diced
• 2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
• 2 1/4 teaspoons kosher salt
• 1/2 red onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves, chopped
• 1/2 teaspoon dried thyme
• 1/2 cup white wine
• Unsalted butter, for buttering the baking dish
• 12 no-boil flat lasagna noodles
• 2 1/4 cups freshly grated Parmesan

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