MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Lasagne
Categories: Pasta, Mushrooms, Vegetables, Cheese, Dairy
Yield: 7 servings

12 tb Unsalted butter
12 Sun-dried tomatoes
1 Shallot; chopped
1 Carrot; chopped
1/2 c A-P flour
5 c Milk
1 ts Ground nutmeg
Salt & pepper
3 tb Olive oil
2 lb Shiitake mushrooms; stemmed,
- quartered
1/2 lb Spinach, chopped
6 cl Garlic; chopped
3 tb Chopped flat-leaf parsley
2 tb Chopped oregano
1 tb Chopped thyme
1 tb Chopped rosemary
1 tb Tomato paste
5 c Whole canned tomatoes;
- crushed
1 lb Lasagna noodles
2 1/2 c Grated grana padano
2 1/2 c Grated fontina

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.

MAKE B|eCHAMEL: 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 - rCo25 minutes. Add nutmeg; season with salt and pepper.

Meanwhile, heat olive oil and remaining butter in a
6-qt. pot over medium-high heat. Add mushrooms; cook 10
minutes. Add dried tomatoes, 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.

Set oven @ 375-|F/190-|C.

Spread 2 cups tomato sauce in baking dish. Cover with a
layer of noodles. Spread 1 cup b|-chamel 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, b|-chamel, and cheeses. Bake
covered with foil on a baking sheet for 1 hour. Remove
foil; raise oven to 500-#. Bake until golden, 15 minutes.

Serves 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Helicopter: Rotating metal fatigue powered by oil leakage
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)