Mushroom and Roasted Red Pepper Spinach Lasagna

5 cloves of Garlic

8 tablespoons Olive Oil

4 tablespoons Red Wine Vinegar

1 cup Dried Porcini Mushrooms ; rehydrated, save some of the leftover water

1/2 cup Porcini Mushroom Water ; (Reserved)

1 cup Cremini Mushrooms ; chopped

1 28-oz can Plum Tomatoes ; quickly chopped in a blender, juice and all

4 tablespoons Butter ; unsalted

1 1/2 cup Flour

1 1/2 cup Whole Milk

300 grams Fresh Parmesan Cheese ; grated

1/2 Balled Mozzarella Cheese ; grated

Fresh or Dried Spinach Lasagna Noodles

1 salt and pepper ; to taste