MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Lasagne
 Categories: Pasta, Mushrooms, Vegetables, Cheese, Dairy
      Yield: 6 servings

     12 tb Unsalted butter
     12    Sun-dried tomatoes
      1    Shallot; chopped
      1    Carrot; chopped
    1/2 c  A-P flour
      5 c  Milk
      1 ts Ground nutmeg
           Salt & pepper
      3 tb Olive oil
      2 lb Shiitake mushrooms; stemmed,
           - quartered
    1/2 lb Spinach, chopped
      6 cl Garlic; chopped
      3 tb Chopped flat-leaf parsley
      2 tb Chopped oregano
      1 tb Chopped thyme
      1 tb Chopped rosemary
      1 tb Tomato paste
      5 c  Whole canned tomatoes;
           - crushed
      1 lb Lasagna noodles
  2 1/2 c  Grated grana padano
  2 1/2 c  Grated fontina

  Grease a 9x13" baking pan with 1 tbsp. butter. Cover
  dried tomatoes with 1 cup boiling water; soak for 20
  minutes. Drain. Chop; set aside.

  MAKE BECHAMEL: 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.

  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.

  Set oven @ 375°F/190°C.

  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°F. Bake until golden, 15 minutes.

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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