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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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Saveur Ingredients:
12 tablespoons unsalted butter |
12 sun-dried tomatoes |
1 shallot, chopped |
1 carrot, chopped |
1/2 cup flour |
5 cups milk |
1 teaspoon ground nutmeg |
kosher salt |
fresh ground black pepper |
3 tablespoons extra-virgin olive oil |
2 lbs shiitake mushrooms, stemmed and quartered |
1/2 b. spinach, chopped |
6 garlic cloves, chopped |
3 tablespoons chopped flat leaf parsley |
2 tablespoons chopped oregano |
1 tablespoon chopped rosemary |
1 tablespoon chopped thyme |
1 tablespoon tomato paste |
5 cups whole canned tomatoes, crushed |
1 lb lasagna noodle |
2 1/2 cups grated grana padano or 2 1/2 cups parmigiano-reggiano cheese |
2 1/2 cups grated fontina |
Directions:
1. Grease a deep 13x9 inch baking pan with 1 T butter; set aside.
2. In a bowl, cover dried tomatoes with 1 cup boiling water; soak for about 20 minutes.
3. Drain, chop, and set aside.
4. Make the bechamel sauce-heat 8 T butter in a 4-quart saucepan over medium heat.
5. Add shallots and carrots and cook, stirring occasionally, until tender, about 5 minutes.
6. Add the flour and cook, stirring, for 2 minutes.
7. Whisk in milk and bring to a boil.
8. Reduce heat to med-low, bring to a simmer, and cook, whisking occasionally, until thick, about 25 minutes.
9. Add nutmeg and season with salt and pepper.
10. Meanwhile, make the tomato sauce-heat the olive oil and remaining butter in a 6-qt pot over med-high heat.
11. Add the mushrooms; cook, stirring until tender, about 10 minutes.
12. Add the dried tomatoes, spinach, garlic, parsley, oregano, rosemary, thyme, and tomato paste and cook, stirring, for 3 minutes.
13. Add the canned tomatoes and cook, stirring occasionally, until slightly thickened, about 10 minutes.
14. Set tomato sauce aside.
15. Preheat oven to 375°.
16. Spread 2 cups sauce in the prepared baking dish; cover with a layer of noodles.
17. Spread 1 cup bechamel sauce over top; sprinkle with 1/2 cup of each cheese and 2 cups tomato sauce.
18. Repeat layering 2 more times.
19. Top with the remaining noodles, tomato sauce, bechamel, and cheeses.
20. Cover with foil, transfer to a baking sheet, and bake for 1 hour.
21. Uncover and increase oven heat to 500°.
22. Bake until golden brown and bubbly, 15 minutes.
23. Cut into squares and serve.
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