This bubbly, savoury lasagna is irresistible with its layers of roasted vegetables, tomato sauce and béchamel sauce.
ingredients
Tomato Sauce
Noodles And Spinach
Bechamel Sauce
directions
Preheat oven to 375 degrees F (190 degrees C).
In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes.
Add carrots, mushrooms, oregano, thyme, salt, pepper and hot pepper flakes; cook, stirring often, for about 8 minutes or until mushrooms are soft and liquid is evaporated.
Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.
Reduce heat and boil gently; stirring often, for 1 hour or until reduced to 5 cups (1.25 L) and thick enough to mound on spoon.
Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 minutes or just until tender.
With tongs, transfer to dish of cold water.
Drain; arrange in single layer between damp tea towels.
Stir spinach into pasta water; cook for 1 minute.
Drain in sieve, pressing out all liquid; chop coarsely.
Set aside.
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
Gradually whisk in milk, salt, pepper and nutmeg.
Cook, whisking often, for 10 to 15 minutes or until thickened.
Whisk in half of the Asiago cheese and 1/3 cup (175 mL) of the Parmesan.
Spread one-quarter of the tomato sauce in 11- x 7-inch (2 L) glass baking dish; top with layer of noodles, trimming to fit.
Repeat layering.
Spread with one-third of the béchamel sauce; top with layer of noodles.
Scatter spinach on top; sprinkle with remaining Asiago.
Top with layer of noodles, one-quarter of the tomato sauce, another layer of noodles and one third of the béchamel sauce; repeat final layering once.
Cover with foil.
(Lasagna can be prepared to this point and refrigerated for up to 24 hours; add about 10 minutes to first baking time.)
Bake on baking sheet for 30 minutes.
Uncover and sprinkle with remaining Parmesan; bake for 30 minutes or until bubbly and golden.
Let stand for 20 minutes.