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LOCATION: Recipes >> Vegetarian >> Sun-Dried Tomato Lasagne

Print this Recipe    Sun-Dried Tomato Lasagne

1 1/2 tablespoons olive oil
1 onion
1 carrot, finely chopped
1 celery stalk, finely chopped
3/4 pound mushrooms, chopped (about 4 cups)
2 cloves garlic, finely chopped
1/2 cup dry white wine
28-ounce can undrained plum tomatoes, chopped
2 sun-dried tomatoes (not packed in oil) finely chopped
1 teaspoon dried thyme leaves
salt and freshly ground pepper
1/3 cups all purpose while flour
3 cups milk or cream
1/4 tsp. freshly ground nutmeg
1 pound fresh lasagna noodles
8 cups spinach leaves, washed and dried
1 cup freshly grated Parmesan cheese

Heat 1/2 tablespoon of the oil in a Dutch oven over medium heat.
Add onions, celery, carrots and cook stirring until the onions have
softened. Add mushrooms and garlic and continue to cook until the
mushrooms release their liquid, 2 or 3 minutes. Add wine and cook
until most of the liquid has evaporated. Stir in chopped tomatoes
and their liquid, sun-dried tomatoes and thyme. Bring to a simmer.
Reduce heat to low and simmer until thick. Season with salt and
pepper. Heat remaining oil in heavy pan over low heat. Add flour
and cook whisking constantly until the flour starts to turn a light
nutty brown. Remove from heat and whisk in milk. Season with nutmeg
and salt to taste. Remove from heat and set aside. Preheat oven to
375. Cook lasagna in boiling water.

To assemble, spread 1/2 cup of the mushroom sauce in the bottom of
a pan. Arrange a layer of cooked noodles over and spread with
another 1/2 cup of the mushroom sauce. Arrange a single layer of
the spinach leaves over the sauce and drizzle them with 1/3 cup of
the bechamel sauce. Sprinkle 2 tablespoons of the Parmesan cheese
over the spinach and top with another layer of the noodles. Repeat
this five more times. Bake 40 minutes.

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