Instructions: Remove stems from aubergines and slice lengthwise in 1/4-inch thick slices.

Arrange in a single layer on a lightly oiled baking sheet or two and roast in a preheated 425 degree oven for 10 to 12 minutes or until aubergine is lightly browned and cooked through but not mushy. Set aside. Heat 1 tablespoon of olive oil in a saute pan over moderately-high heat and add onions, mushrooms, garlic and fennel seed. Continue to cook until mushrooms release their liquid. Add 1/2 cup white wine and continue to cook until liquid has mostly evaporated and mushrooms are beginning to brown. Stir in tomatoes, sun-dried tomatoes and basil and simmer uncovered until sauce has thickened, 20 to 30 minutes. Season with salt and pepper. While tomato sauce is cooking make the white sauce. Heat 2 tablespoons olive oil in a sauce pan and add shallots and cook until shallots are soft but not brown.

Add flour and cook over moderate heat stirring regularly for 3 to 4 minutes. Add milk and remaining 1/2 cup wine whisking constantly until sauce thickens. Continue to cook for 4 to 5 minutes to cook out starchiness. Season with nutmeg, salt and pepper to taste. Stir in fontina and set aside. Sauce should be fairly thick - thin if necessary with additional milk or wine. To assemble lasagna: Lightly oil an 8- by 12-inch baking dish. Spread 1/2 cup or so of tomato sauce on bottom. Add layers of noodles, aubergine, spinach, white sauce and a sprinkling of 2 tablespoons or so of Parmesan cheese over top. Continue layering in this manner. Cover loosely with foil and bake in a preheated 375 degree oven for 35 to 40 minutes. Uncover and sprinkle with Seasoned Bread Crumbs and bake for 10 to 15 minutes longer or until crumbs are golden brown. Let lasagna rest for 5 to 10 minutes before serving.

This recipe yields 6 to 8 servings.

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