Vegetarian Lasagne

• 12 tablespoons unsalted butter
• 12 sun-dried tomatoes
• 1 shallot, chopped
• 1 carrot, chopped
• 12 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
• 12 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 12 cups grated grana padano or 2 12 cups parmigiano-reggiano cheese
• 2 12 cups grated fontina

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.

unsalted butter, tomatoes, shallot, carrot, flour, milk, ground nutmeg, kosher salt, fresh ground black pepper, extravirgin olive oil, shiitake mushrooms, spinach, garlic, flat leaf parsley, oregano, rosemary, thyme, tomato paste, tomatoes, lasagna noodle, padano

Taken from www.food.com/recipe/vegetarian-lasagne-463079 (may not work)