Our favorite vegetarian take on classic lasagne bolognese replaces the meat with earthy shiitake mushrooms and an easy no-boil method for the noodles.
Yield: serves 6-8
- 12 tbsp. unsalted butter
- 12 sun-dried tomatoes
- 1 shallot, chopped
- 1 carrot, chopped
- 1⁄2 cup flour
- 5 cups milk
- 1 tsp. ground nutmeg
- Salt and pepper
- 3 tbsp. olive oil
- 2 lb. shiitake mushrooms, stemmed, quartered
- 1⁄2 lb. spinach, chopped
- 6 cloves garlic, chopped
- 3 tbsp. chopped flat-leaf parsley
- 2 tbsp. chopped oregano
- 1 tbsp. chopped thyme
- 1 tbsp. chopped rosemary
- 1 tbsp. tomato paste
- 5 cups whole canned tomatoes, crushed
- 1 lb. lasagna noodles
- 2 1⁄2 cups grated grana padano
- 2 1⁄2 cups 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 béchamel: 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, 20–25 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.
- Heat oven to 375˚. Spread 2 cups tomato sauce in baking dish. Cover with a layer of noodles. Spread 1 cup béchamel 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, béchamel, and cheeses. Bake covered with foil on a baking sheet for 1 hour. Remove foil; raise oven to 500˚. Bake until golden, 15 minutes.