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Vegetarian Lasagna Recipe

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Vegetarian Lasagna
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Ingredients

  • 12 tbsp. unsalted butter

  • 12 sun-dried tomatoes

  • 1 shallot, chopped

  • 2 lbs. shiitake and white mushrooms,
stemmed,
  • quartered

  • 2 cups fresh basil leaves 
OR 1/2 lb. of baby spinach leaves
  • 6 cloves garlic, chopped

  • 3 tbsp. chopped flat-leaf parsley

  • 1 tbsp. chopped rosemary

  • 5 cups whole canned tomatoes, ( 2- 28 oz.
  • cans) crushed)

  • 2 1⁄2 cups grated grana padano

  • 2 1⁄2 cups grated fontina
  • 1. Grease a 9"x 13" baking pan with 1 tbsp. butter. Cover
  • dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain. Chop; set
  • aside.
  • 2. Make béchamel: 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.
  • 3. Meanwhile, heat olive oil and remaining butter in a 6-qt. pot over
  • medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, basil leaves or 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.
  • 4. Heat oven to 375˚. 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˚. Bake until

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