2 Tbsp olive oil
4 TBSP salted butter
1 shallot, chopped
3 cloves minced garlic
2 tsp dried thyme
1 tsp dried rosemary
½ tsp salt
½ tsp pepper
¼ cup flour
2 cups milk
2 cups vegetable broth
2 cups shredded provo;one cheese
1 cup grated parmesan cheese
1 ½ cups basil pesto
2 packages (10 0z) frozen spinach thawed and drained
1 box no boil lasagna noodles
Preheat oven to 375*
Grease 9 x 13 casserole dish
In a medium saucepan, mix together olive oil and butter
Add the shallots and seasonings
Cook 5 minutes
Whisk in flour and cook for 1 minute
Add milk and broth and bring to a boil
Stir 3 minutes
Remove from heat and stir in Provolone and half of parmesan
Pour ¼ sauce in bottom of prepared dish
Top with 3 to 4 lasagna noodles Spread ½ basil pasta over it Sprinkle over some spinach
Repeat layers add one more layer of noodles One last amount of saucetop with remaining parmesan
Bake, covered for 30 minutes uncover and bake another 20 minutes
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