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unsalted butter tomatoes shallot carrot flour milk salt fresh ground black pepper olive oil shiitake mushrooms spinach garlic flat leaf parsley oregano thyme rosemary tomato paste tomatoes lasagna noodle cheese cheese
Viewed: 56 - Published at: 6 years agoIngredients
- 12 tablespoons unsalted butter
- 12 sun-dried tomatoes
- 1 shallot, chopped
- 1 carrot, chopped
- 12 cup flour
- 5 cups milk
- salt
- fresh ground black pepper
- 3 tablespoons olive oil
- 2 lbs shiitake mushrooms, stemmed and quartered
- 12 lb spinach, chopped
- 6 garlic cloves, chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 5 cups whole canned tomatoes, crushed
- 1 lb lasagna noodle
- 2 12 cups grated parmigiano-reggiano cheese
- 2 12 cups grated Fontina cheese
Method
- Preheat oven to 375 degrees.
- Grease 9x13" baking pan with 1 tbsp.butter.
- Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes.
- Drain.
- Chop.
- Set aside.
- Make bechamel sauce: heat 8 tablespoons butter in a 4 quart saucepan over medium heat.
- Add shallots and carrots; cook for 5 minutes.
- Add flour; cook two minutes.
- Whisk in milk; boil.
- Reduce heat to medium-low; simmer, whisking, until thick, 20-25 minutes.
- Season with salt and pepper.
- Meanwhile, heat olive oil and remaining butter in a 6 quart pot over medium-high heat.
- Add mushrooms; cook 10 minutes.
- Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste; coo 3 minutes.
- Add canned tomatoes.
- Cook for 8-10 minutes, stirring occasionally.
- Set sauce aside.
- Spread 2 cups of tomato sauce in baking dish.
- Cover with a layer of noodles (uncooked).
- Spread 1 cup bechamel sauce 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, bechamel, and cheeses.
- Bake, covered with foil, on a baking sheet for 1 hour.
- Remove foil; raise oven temp to 500 degrees.
- Bake until golden, 15 minutes.
- Allow to stand 15-20 minutes before cutting into servings.
