Step 1

Grease a 9x13-inch baking pan.

Step 2

In a dutch oven, melt 2 tablespoons of butter over medium heat.

Step 3

Add the mushrooms and the onion to the melted butter and sauté until tender.

Step 4

Add the wine, 4 of the minced garlic cloves, and the dried minced onion to the veggie mixture.

Step 5

Bring the veggie mixture to a boil.

Step 6

Cook the veggie mixture until the liquid is absorbed, about 30 minutes.

Step 7

Preheat the oven to 350 degrees F.

Step 8

While the veggies are cooking, cook the lasagna noodles to al dente according to the package instructions.

Step 9

Drain the water from the lasagna noodles and set them aside.

Step 10

In a large saucepan over medium heat, melt 4 tablespoons of butter.

Step 11

Stir the flour, onion powder, white pepper, ground nutmeg, cayenne pepper, and remaining minced garlic into the melted butter until blended.

Step 12

Gradually add the milk.

Step 13

Bring the spice mixture to a boil; cook and stir until thickened, about 1-2 minutes.

Step 14

Stir the cream cheese, chives, pimientos, lemon juice, lemon zest, and salt into the spice mixture until blended.

Step 15

Transfer the cream cheese mixture away from the heat.

Step 16

Spread 1 cup of the cream cheese mixture inside the prepared baking dish.

Step 17

Layer with 3 of the cooked noodles, 1 cup of the cream cheese mixture, 1/3 of the veggie mixture, and 2/3 cup of parmesan cheese.

Step 18

Repeat the layers, adding the crabmeat, between the veggies and the cheese.

Step 19

Top the lasagna with the remaining noodles and the remaining cream cheese mixture.

Step 20

In a food processor, pulse the baguette, remaining cheese, and remaining butter until finely chopped.

Step 21

Stir the chives into the baguette mixture.

Step 22

Sprinkle the crumb mixture over the lasagna.

Step 23

Bake, covered, for about 50 minutes.

Step 24

Carefully uncover the lasagna and bake until bubbly, about 5-10 minutes.

Step 25

Let the lasagna stand for 10 minutes before cutting.

Step 26

Serve.