<http://schema.org/recipeInstructions>
" In shallow dish, soak lasagna noodles in warm water. Preheat oven to 375 degrees F. Line jelly-roll pan with foil. In 12-inch skillet, heat oil on medium. Add garlic and thyme. Cook 30 seconds, stirring. Add all mushrooms, 1/4 cup water, and 1/8 teaspoon salt. Cook 3 to 5 minutes or until mushrooms are almost tender. Add sherry. Simmer 2 minutes or until slightly reduced. Remove from heat. In 2-quart saucepan, melt butter on medium. Add flour. Cook 1 minute or until golden, stirring. Slowly whisk in milk. Heat to simmering on medium-high, whisking frequently. Simmer 2 minutes, whisking constantly. Remove from heat. Stir in nutmeg, half of Parmesan, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Grease 2 baking dishes (about 6- by 5- by 1-inch). Spread 1/4 cup sauce in 1 dish. Top with 1 noodle, then one-fourth of mushrooms. Repeat layering once. Top with noodle and 1/4 cup sauce. Repeat with remaining ingredients in other dish. Top both with remaining cheese. Place dishes in prepared pan. Cover with foil. Bake 15 minutes. Uncover; bake 25 minutes or until golden brown and bubbling. Let stand 5 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a15167/creamy-mushroom-lasagna-recipe-ghk0213/>