Instructions: Veggie Filling:
[pre-soak mushrooms in hot water for at least an hour and a half. same with
sun-dried tomatos. slice leeks, rinse in colander, while seperating

"rings" with your fingers. saute in olice oil, wine, and stained mushroom broth until translucent. add garlic, and roughly chopped mushrooms, adding more mushroom broth as needed to prevent sticking and burning. add sun-dried tomatoes (strained, saving the broth for the sauce).

add portabella and cremini mushrooms, sauce until tender. add corn after cooking, toss to mix.]

Sauce:
[mix in pot, and simmer and stir for around an hour]

Cheesy Filling:
[Mix]

Topping:
Procedure:
using 2 lasagne pans (the cheap kind you can buy in the grocery store), cover the bottom with your sauce. layer of uncooked noodles (4 fit perfectly). another thin layer of sauce. add a good layer of your mushroom/veggie filling (use 3/4 of all). another layer of noodles. more

sauce. layer of cheesy filling (use all). another layer of noodles.

rest of the sauce, rest of the mushroom/veggie filling.

let set over-night, refridgerated.

before baking the next day, add Topping. first add FF Mozzerella, to cover. then add fresh basil leaves, about 10 per lasagne. then add thinly sliced fresh tomato. 9 slices per lasagne. cover with bread crumbs. cover sparsely with Romano cheese, top with Fontina.

cover with aluminum foil, and bake at 325 for an hour. remove foil, and bake for another 10-15 minutes. let set for 15-20 minutes before cutting.

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