Mushrooms in lasagna

duxelle or sautéed. i like to dry sauté them and then in the end hit them with a small splash of balsamic and the tiniest pat of butter..then in the layers they go!

Sauteed. Period.

I dry sautéed them- never found me it before. No oil. No salt. On medium heat until they threw off their water & it evaporated. They were perfect. I layered them on top of tomato sauce from last years garden. I mixed pesto from last years garden in the ricotta. Yummy and we are emptying the freezer for this years garden.

Your instincts are right. I would also make a duxelle rather than using sliced mushrooms. ALso - the best veggie lasagna with mushrooms I've ever made is here: the porcini make it sing. It's actually better than lasagna bolognese if you ask me. http://www.epicurious.com/recipes/food/views/wild-mushroom-lasagne-101195

I have been making a vegetarian lasagna for several years. It has only shiitake mushrooms in it and they are much drier. It uses 2 1/2 pounds and some folks don't want to spend that much on mushrooms.
The recipe I use doesn't use ricotta or mozzarella and since there is no meat I think the cost is similar.
This is the only recipe I use now and I was pretty famous for my tradional lasagna.
If you want I will post a link so you can look it over.

Yup.
Saute and add.
Not only does it reduce watery texture, it allows you to add flavor (whatever fat you saute in).

Personally I think sauteed will also taste better.