Two Sauce Lasagna

This meatless lasagna was adapted from a meat based lasagna in the cookbook "Perfect Recipes for Having People Over" by Pam Anderson. There is no ricotta cheese, but 2 different sauces: a Bolognese-style sauce, and a Bechamel-style sauce. Also, the Fontina cheese is a nice change from mozzarella cheese. It is delicious and elegant.

Bolognese-style sauce
3 tablespoons butter
1 yellow onion, diced
2 carrots, diced
1 celery stalk
1 broccoli head, diced
1 lb mushrooms, diced
1/2 cup vermouth or dry white wine
1 cup whole milk
1 14.5 oz can crushed tomatoes
salt and pepper to taste

Heat butter in a Dutch oven over medium heat. Add onion, carrot, broccoli, and celery and cook until just soft, about 3 minutes. Add mushrooms and cook, seasoning with salt and pepper to taste and stirring frequently, until mushrooms soften, about 3 minutes. Add vermouth and simmer until almost evaporated, about 5 minutes. Add milk and cook until almost evaporated, 5 to 7 minutes longer. Add tomatoes and cook, stirring occasionally and adding water as necessary, until reduced to a thick but not gloppy sauce, about 45 minutes. Remove from heat.

Parmesan White Sauce
2 1/2 cups milk
1 cup vegetable stock
4 garlic cloves, pressed or minced
3 tablespoons butter
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
salt and pepper to taste

Combine milk, stock, and garlic in a medium sauce pan. Heat slowly over low heat until steamy hot.

Melt butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat and place plastic wrap directly on sauce's surface to prevent a 'skin' from forming.

Lasagne
1/2 tablespoon salt
2 8oz packages oven ready Lasagne noodles (I use wheat noodles)
8 oz. Fontina cheese, grated (about 2 1/2 cups)
3/4 cup grated Parmesan cheese

Adjust oven rack to upper-middle position and heat oven to 425 degrees.

Dissolve salt in 2 quarts hot tap water in a 13" x 9" baking dish. Add noodles and soak until soft, about 10 minutes. Drain noodles and stack loosely. (Noodles may stick together as they dry but will pull apart easily.) Wipe baking dish dry.

Count the noodles, and plan ahead for the layering (below) to make sure you don't run out of noodles or sauce when you reach the top layer.

Smear 1/4 cup white sauce over bottom of baking dish. Top with a layer of noodles, then 2/3 cup white sauce, 1 cup Bolognese sauce, 1/2 cup Fontina, and 2 tablespoon Parmesan. Repeat the noodle/sauces/cheese layering 2-3 times (depends on how many noodles you have and how much sauce you have), then make a final layer with remaining noodles, white sauce, and cheeses. Cover with aluminum foil.

Bake until very hot throughout, about 30 minutes. Leaving pan on rack, remove foil and turn oven to broil. Watching carefully, broil lasagna until the top cheese and sauce are spotty brown. Remove from oven and let stand to set, 10 to 15 minutes.

Cut into portions and serve.