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Ingredientes
- 12 tbsp. unsalted butter
- 12 sun-dried tomatoes
- 1 shallot, chopped
- 2 lbs. shiitake and white mushrooms, stemmed,
- quartered
- 2 cups fresh basil leaves OR 1/2 lb. of baby spinach leaves
- 6 cloves garlic, chopped
- 3 tbsp. chopped flat-leaf parsley
- 1 tbsp. chopped rosemary
- 5 cups whole canned tomatoes, ( 2- 28 oz.
- cans) crushed)
- 2 1⁄2 cups grated grana padano
- 2 1⁄2 cups grated fontina
- 1. 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.
- 2. 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.
- 3. Meanwhile, heat olive oil and remaining butter in a 6-qt. pot over
- medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, basil leaves or 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.
- 4. 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
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