Vegetarian Lasagne

• 12 Tbs. unsalted butter
• 12 sun-dried tomatoes
• 1 shallot, copped
• 1 carrot, copped
• 1/2 c. flour
• 5 c. milk
• 1 tsp round nutmeg
• salt and pepper
• 3 tbs. olive oil
• 2 lbs. shiitake mushrooms stemmed and quartered
• 1/2 lb. spinach, chopped
• 8 cloves of garlic, chopped
• 3 tbs. chopped flat-leaf parsley
• 2 tbs. chopped fresh oregano
• 1 tbs. chopped fresh thyme
• 1 tbs. chopped fresh rosemary
• 1 tbs. tomato paste
• 5 c. whole canned crushed tomatoes
• 1 lb. lasagna noodles
• 2 1/2 c. grated grana padano cheese
• 2 1/2 c. grated fontina cheese

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. Make bechamel:
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. 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. Heat oven to 375.
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. Bake covered with foil on a baking sheet for 1 hr. Remove foil, raise oven to 500 Bake until golden, 15 min.

butter, tomatoes, shallot, carrot, flour, milk, nutmeg, salt, olive oil, shiitake mushrooms, spinach, garlic, flatleaf, fresh oregano, thyme, rosemary, tomato paste, tomatoes, lasagna noodles, padano cheese, fontina cheese

Taken from www.epicurious.com/recipes/member/views/vegetarian-lasagne-50107393 (may not work)