Vegetarian Lasagne

1. 1

   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.

2. 2

   Make bechamel:

3. 3

   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.

4. 4

   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.

5. 5

   Heat oven to 375.

6. 6

   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.

7. 7

   Bake covered with foil on a baking sheet for 1 hr. Remove foil, raise oven to 500 Bake until golden, 15 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.