| 2 | lg | Eggplants -; (1 1/2 lbs ea) |
| | === TOMATO SAUCE === |
| 1 | tb | Olive oil |
| 1 | c | Finely-chopped onions |
| 3/4 | lb | Sliced Crimini or Shiitake mushrooms; (abt 4 cups) |
| 1 | tb | Slivered garlic |
| 1/2 | ts | Fennel seed; crushed |
| 1 | c | White wine |
| 28 | oz | Italian tomatoes - (1 can); chopped |
| 3 | tb | Chopped sun-dried tomatoes; optional |
| 1/4 | c | Chopped fresh basil |
| | (or 2 teaspoons dried basil) |
| | === WHITE SAUCE === |
| 2 | tb | Olive oil |
| 1/4 | c | Minced shallots or green onions; white part only |
| 1/3 | c | Flour |
| 2 1/2 | c | Milk |
| 1/4 | ts | Freshly-grated nutmeg |
| 1/3 | c | Freshly-grated fontina cheese |
| | (or smoked or regular mozzarella cheese) |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| | === TO ASSEMBLE === |
| 1 | lb | Fresh lasagna noodles; cooked |
| 8 | c | Loosely-packed spinach leaves; washed well, |
| | ; stems removed, dried |
| 3/4 | c | Freshly-grated Parmesan cheese |
| | Seasoned Bread Crumbs; see Note |
