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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Grease 9x13" baking pan with 1 tbsp.butter. | 3. Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain. Chop. Set aside. | 4. 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. | 5. 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. | 6. 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. | 7. Top with remaining noodles, tomato sauce, bechamel, and cheeses. | 8. Bake, covered with foil, on a baking sheet for 1 hour. Remove foil; raise oven temp to 500 degrees. Bake until golden, 15 minutes. | 9. Allow to stand 15-20 minutes before cutting into servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	12	tablespoons	unsalted	1026.0	47.141999999999996	32.058	86.4
sun tomato	12		sun-dried	403.4676	0.0	89.7602	2.2667
shallot	1		chopped	115.2	26.88	4.0	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
milk	5	cups		744.2	58.316	38.43	39.894
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
shiitake mushroom	2		stemmed quartered	-	-	-	-
spinach	1/2		chopped	3.45	0.5445	0.429	0.0585
garlic clove	6		chopped	403.4676	0.0	89.7602	2.2667
flat leaf parsley	3	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
tomato	5	cups	canned crushed	207.0	45.9	10.8	1.8
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667
parmigiano reggiano cheese	2 1/2	cups	grated	403.4676	0.0	89.7602	2.2667
fontina cheese	2 1/2	cups	grated	1283.7	5.115	84.48	102.762

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.