Vegetarian Lasagna With Radicchio and Shiitakes

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Chef Frank Minieri serves this delicious vegetarian lasagna at Il Cantinori in New York City.

Ingredients Nutrition

Directions

  1. Make the white sauce: In a medium saucepan, bring the milk just to a boil over medium-high heat; keep warm.
  2. Melt the butter in another medium saucepan.
  3. Add the flour and stir over medium heat for 1 minute.
  4. Gradually whisk in the milk until the mixture is smooth.
  5. Raise the heat to high and whisk the sauce until it boils and thickens, about 3 minutes.
  6. Reduce the heat to medium-low and simmer, whisking often, until no floury taste remains, about 10 minutes.
  7. Stir in the salt, pour into a bowl, press a piece of plastic wrap directly onto the surface, and let cool.
  8. Make the tomato sauce: Heat the olive oil in a non-reactive medium saucepan.
  9. Add the onion and cook over medium heat, stirring, until softened, about 4 minutes.
  10. Add the tomatoes and simmer, stirring often, until the sauce is thick, about 20 minutes.
  11. Season with salt and pepper and stir in the parsley.
  12. Transfer the tomato sauce to a bowl and let cool slightly.
  13. Stir in 1 cup of the white sauce and season with salt and pepper to taste.
  14. Preheat the broiler.
  15. Bring a large saucepan of water to a boil.
  16. Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil.
  17. Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender.
  18. Transfer to a large bowl.
  19. Turn the oven to 350°F.
  20. Heat 2 more tblsps of the olive oil in a large skillet until almost smoking.
  21. Add one-third of the shiitakes, season with salt and pepper and cook over high heat without stirring, until golden-brown on the bottom, about 3-4 minutes.
  22. Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer.
  23. Add the mushrooms to the radicchio.
  24. Repeat the process 2 more times with the remaining olive oil and mushrooms.
  25. Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper.
  26. Add salt to the boiling water.
  27. Working in batches, cook the lasagne noodles for 1 minute.
  28. Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels.
  29. Lightly butter a 9 X 13 inch nonreactive baking dish.
  30. Arrange ¼ of the noodles in the dish.
  31. Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese.
  32. Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
  33. Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top.
  34. Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days.
  35. Let return to room temperature before baking, then pour the milk around the sides of the lasagne.
  36. Cover the lasagne loosely with foil and bake for 1 hour.
  37. Remove the foil and continue baking for about 20 minutes longer, or until the lasagne is bubbling and the cheese is melted and beginning to brown.
  38. Let stand for 10 minutes before serving.
  39. Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat.
  40. Season with salt and pepper to taste and serve with lasagne.
Most Helpful

5 5

I made this for a large group of Italian relatives and it was a huge success. I doubled (and then some) the recipe, using 2 pounds of fresh lasagna and a large pan (maybe 24 x 12?). It weighed a ton! Half served 9 people as a first course and I froze the rest in small portions. My philosophy: when you're going to all the work of preparing a big "pasticcio", as they say here, why not make more and enjoy it with ease in the future? Having no shiitakes, I used a generous pound of fresh, sliced button mushrooms and 1/2 ounce dried, soaked and drained porcini. I sauteed both mushrooms in olive oil just until they were going to release their juices. Other change: didn't like the idea of serving the tomato sauce on the side - they just don't do that here in Northern Italy. So I did each layer with a thin radicchio/mushroom spread, a big dollop of the tomato/white sauce spread over it, mozzarella strewn about and a big handful of parmesan cheese. Top layer, as the recipe directs, I ended with a couple of cups of white sauce painted on, lots of chopped mozzarella and parmesan again. As it was so large, I cooked it 1 1/2 hours, removed the foil to brown for 20 minutes, and let it rest 15 minutes. My only complaint? The prep time is really UNDER-exaggerated. To do it properly, each element must be ready and then assembling it is a snap (and creatively fun). I cook alot and this took me over 2 hours to prep. But don't let that deter you. It you've got a big group, and they're discerning (it is an "adult" recipe), this is authentic Italian cooking at it's best. Complimenti!