Radicchio, Mushroom and Three-Cheese Lasangne

Radicchio, Mushroom and Three-Cheese Lasangne
Recipe type: entrees
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1-1/2 pounds radicchio, washed, finely chopped
  • 2-1/2 pounds white mushrooms, finely chopped
  • ½ stick unsalted butter
  • 4 tablespoons flour
  • 2-1/2 cups milk
  • 1 cup flat-leaf parsley, washed dried, finely chopped
  • ½ pound smoked mozzarella, shredded
  • ¼ pound Asiago, shredded
  • ½ cup grated Parmesan
  • 9 sheets (7x3-1/2) no-boil lasagne pasta
  1. In a large saute pan, warm the olive oil over medium-high heat for two minutes.
  2. Add the garlic and cook until it softens slighty, add the radicchio and saute, stirring, until it wilts.
  3. Add the mushrooms.
  4. Add salt and pepper to taste.
  5. Saute until the iquid frio the mushrooms is evaporated.
  6. Set aside.
  7. In a heavy saute pan, melt the butter over low heat.
  8. Whisk in the flour until smooth, about three minutes.
  9. Whisk in the milk in a steady stream.
  10. Add salt and pepper to taste.
  11. Whisk the sauce until it starts to thicken, about five minutes.
  12. Set aside.
  13. In a mixing bowl, combine the smoked mozzarella an Asiago reserving ½ cup for the topping.
  14. Spread a thin layer of the white sauce in a pan that measures 13x9x2.
  15. Lay in three sheets of the pasta.
  16. Lay in 1 cup of the mushroom/radicchio mixture, then three more pasta sheets.
  17. Spread a little less than ½ of the white sauce over the pasta, followed by a little less than ½ of the mushroom mixture and a little less than ½ of the mixed cheeses.
  18. Repeat to make another layer beginning and ending with pasta.
  19. Spread remaining white sauce over the top layer of pasta, followed by remaining mushroom mixture.
  20. Sprinkle on the reserved ½ cup of cheese.
  21. Sprinkle on grated Parmesan cheese.
  22. Cover the dish tightly with aluminum foil.
  23. Bake in a preheated 375 F oven for 35 min.
  24. Remove foil and bake an additional 10 min.
  25. Allow to rest before cutting and serving.