Sun Dried Tomato Lasagna

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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

1 28-ounce can plum tomatoes, chopped with juices 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.