Mushroom Lasagne

12 oz. fresh lasagne sheets
1 carrot, finely chopped
2 stalks celery, finely chopped
2 shallots, finely chopped
1/4 c. extra-virgin olive oil
14 oz. chopped tomatoes
1 lb. porcini (or other wild or white) mushrooms, coarsely chopped
Salt and freshly ground pepper
8 oz. sliced Fontina cheese
1 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Cook the pasta in a large pan of salted, boiling water until al dente. Drain the pasta and lay the sheets on a clean cloth, making sure that they do not overlap.

Saute the carrots, celery, and shallots in the oil in a large frying pan over medium heat for 5-6 minutes. Add the tomatoes and simmer for 20 minutes.

Stir in the mushrooms and cook for 20 minutes more. Remove from the heat. Season with salt and pepper.

Spoon a layer of mushroom mixture into an ovenproof dish. Cover with a layer of pasta. Cover with a layer of Fontina and sprinkle with the Parmesan. Repeat until the dish is full. Finish with a cheese layer.

Bake until bubbling and golden brown, 30-35 minutes. Serve hot.

Serves 4.

From Simply Delicious Vegetarian, p. 124.