Ingredients
12 Tbs. unsalted butter
12 sun-dried tomatoes
1 shallot, copped
1 carrot, copped
1/2 c. flour
5 c. milk
1 tsp round nutmeg
salt and pepper
3 tbs. olive oil
2 lbs. shiitake mushrooms stemmed and quartered
1/2 lb. spinach, chopped
8 cloves of garlic, chopped
3 tbs. chopped flat-leaf parsley
2 tbs. chopped fresh oregano
1 tbs. chopped fresh thyme
1 tbs. chopped fresh rosemary
1 tbs. tomato paste
5 c. whole canned crushed tomatoes
1 lb. lasagna noodles
2 1/2 c. grated grana padano cheese
2 1/2 c. grated fontina cheese
Preparation
Grease a 9 X 13 baking pan with butter. Cover dried tomatoes with 1 c. boiling water, soak 20 min. Drain, chop and set aside. Make bechamel: heat 8 tbs. butter in a 4 qt. pan over med. heat. Add shallots and carrots, cook 5 min. Add flour, cook 2 min. Whisk in milk, boil. Reduce to med low, simmer, whisking, until thick, 20-25 min. Add nutmeg, season with salt and pepper. Meanwhile, heat olive oil and remaining butter in a 6 qt pot over med high heat. Add mushrooms, cook 10 min. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste, cook 3 min. Add canned tomatoes, cook for 8-10 min. Set sauce aside. Heat oven to 375. Spread 2 c. tomato sauce in baking dish. Cover with a layer of noodles. Spread 1 c. bechamel over top, sprinkle with 1/2 c. of each cheese and 2 c. of tomato sauce. Repeat layering 2 more times. Top with remaining noodles, tomato sauce, bechamel, and cheeses. Bake covered with foil on a baking sheet for 1 hr. Remove foil, raise oven to 500 Bake until golden, 15 min.
