The Best Vegetarian Lasagna

Name: The Best Vegetarian Lasagna
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 8 serving(s)
Ingredients: 12 tablespoons unsalted butter; 12 sun-dried tomatoes; 1 shallot, chopped; 1 carrot, chopped; 1/2 cup flour; 5 cups milk; salt; fresh ground black pepper; 3 tablespoons olive oil; 2 lbs shiitake mushrooms, stemmed and quartered; 1/2 lb spinach, chopped; 6 garlic cloves, chopped; 3 tablespoons chopped flat leaf parsley; 2 tablespoons oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 1 tablespoon tomato paste; 5 cups whole canned tomatoes, crushed; 1 lb lasagna noodle; 2 1/2 cups grated parmigiano-reggiano cheese; 2 1/2 cups grated Fontina cheese

Submitted by KathyP53

"This is a variation of a recipe from Fine Cooking magazine. Believe me, you won't miss the meat!"

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Ready In:: 2hrs 35mins
Ingredients:: 21
Serves:: 8

ingredients

12 tablespoons unsalted butter
12 sun-dried tomatoes
1 shallot, chopped
1 carrot, chopped
¹⁄₂ cup flour
5 cups milk
salt
fresh ground black pepper
3 tablespoons olive oil
2 lbs shiitake mushrooms, stemmed and quartered
¹⁄₂ lb spinach, chopped
6 garlic cloves, chopped
3 tablespoons chopped flat leaf parsley
2 tablespoons oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
5 cups whole canned tomatoes, crushed
1 lb lasagna noodle
2 ¹⁄₂ cups grated parmigiano-reggiano cheese
2 ¹⁄₂ cups grated Fontina cheese

directions

Preheat oven to 375 degrees.
Grease 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 sauce: heat 8 tablespoons butter in a 4 quart saucepan over medium heat. Add shallots and carrots; cook for 5 minutes. Add flour; cook two minutes. Whisk in milk; boil. Reduce heat to medium-low; simmer, whisking, until thick, 20-25 minutes. Season with salt and pepper.
Meanwhile, heat olive oil and remaining butter in a 6 quart pot over medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste; coo 3 minutes. Add canned tomatoes. Cook for 8-10 minutes, stirring occasionally. Set sauce aside.
Spread 2 cups of tomato sauce in baking dish. Cover with a layer of noodles (uncooked). Spread 1 cup bechamel sauce 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, bechamel, and cheeses.
Bake, covered with foil, on a baking sheet for 1 hour. Remove foil; raise oven temp to 500 degrees. Bake until golden, 15 minutes.
Allow to stand 15-20 minutes before cutting into servings.