This recipe is very approximate... if some of the amounts specified seem too large or too small, use your judgement. I'll try to correct this file when I try this recipe myself.
Blend this well, adding a little bit of spinach or basil at a time. You want it to be about the consistency of tomato sauce. Set it aside, then clean your blender or food processor.
Saute mushrooms in 2-3 Tbsp butter. Cook them long and slowly until they're well cooked but don't cook out all the juices. Move the mushrooms to the blender and puree. Add a little milk as necessary. Use the left over mushroom juice in the pan and remaining butter to make a roux with flour. Add milk to make a white sauce. Add the mushroom puree, and chantrelles if desired. Add wine. Cook slowly until it's thickened. Should be about as thick as the pesto, maybe a little thicker.
Peel and chop in half 2 heads worth of garlic cloves. Put in a casserole dish, cover well with olive oil and bake until a little browned on top and cooked through. Bake at about 350F. Should take 20-40 minutes.
The Lasagna
Preheat your oven to 350F. Cut the noodles to fit a 9x13 (standard large) glass baking dish.
Layer in this order:
Bake for 30-40 minutes until slightly browned on top. If you bake it a little long (which is fine) it'll probably puff up and really looks spectacular when it comes to the table. It can also sit for 30 minutes or so and still be fine.