3 big carrots, cut into 1/2" thick coins
1 onion, sliced
1 shallot, cut into wedges
red wine vinegar
3/4 c milk simmered with 1/2 T butter
1 T butter
Four portabello mushrooms, sliced into 1/4" thick pieces
salt to taste
1/4 c white wine
1 bunch spinach, cleaned and steamed
1 box lasagna noodles, cooked according to package
1 1/2 c mozzarella cheese, shredded
2 oz taleggio cheese, pulled into pieces
2 T chopped dill
Preheat oven to 425. On an oiled baking sheet, spread carrot coins, onions, and shallots in one layer. Drizzle with 1 T olive oil and 1/2 T red wine vinegar. Sprinkle generously with salt. Roast 20 minutes, then stir and roast for another 20 min. Remove from oven and put everything in a food processor, along with milk cooked with butter. Puree until smooth.
In a large saute pan, melt butter. Add mushrooms and cook until greatly reduced in size. Add wine when pan looks dry, and add salt to taste.
Lightly oil a casserole dish. Place one layer of noodles in bottom. Spread with carrot puree, then top with spinach, mushrooms, and mozzarella cheese. Top with second layer of noodles, and repeat layering until four layers of noodles are in place. On top layer of noodles, spoon carrot puree and top with remaining mozzarella and taleggio cheese. Sprinkle with chopped dill. Cover with lid or foil and bake at 425 for 15 min. Uncover and cook for another 20 min.