Vegetarian Lasagne

By polloazul

Ingredients

• 12 tbsp. unsalted butter
• 12 sun-dried tomatoes
• 1 shallot, chopped
• 1 carrot, chopped
• 1 ⁄2 cup flour
• 5 cups milk
• 1 tsp. ground nutmeg
• Salt and pepper
• 3 tbsp. olive oil
• 2 lbs. shiitake mushrooms,
• stemmed, quartered
• 1 ⁄2 lb. spinach, chopped
• 6 cloves garlic, chopped
• 3 tbsp. chopped flat-leaf parsley
• 2 tbsp. chopped oregano
• 1 tbsp. chopped thyme
• 1 tbsp. chopped rosemary
• 1 tbsp. tomato paste
• 5 cups whole canned tomatoes, crushed
• 1 lb. lasagna noodles
• 2 1⁄2 cups grated grana padano
• 2 1⁄2 cups grated fontina

Details

Servings 6

Preparation

Step 1

1. Grease a 9"x 13" baking pan with 1 tbsp. butter. Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain. Chop; set aside.

2. Make béchamel: Heat 8 tbsp. butter in a 4-qt. saucepan over medium heat. Add shallots and carrots; cook 5 minutes. Add flour; cook 2 minutes. Whisk in milk; boil. Reduce to medium-low; simmer, whisking, until thick, 20–25 minutes. Add nutmeg; season with salt and pepper.

3. Meanwhile, heat olive oil and remaining butter in a 6-qt. pot over medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste; cook 3 minutes. Add canned tomatoes. Cook for 8-10 minutes, stirring occasionally. Set sauce aside.

4. Heat oven to 375˚. Spread 2 cups tomato sauce in baking dish. Cover with a layer of noodles. Spread 1 cup béchamel over top; sprinkle with 1⁄2 cup of each cheese and 2 cups tomato sauce. Repeat layering 2 more times. Top with remaining noodles, tomato sauce, béchamel, and cheeses. Bake covered with foil on a baking sheet for 1 hour. Remove foil; raise oven to 500˚. Bake until golden, 15 minutes.