Vegetarian Lasagna With Radicchio and Shiitakes

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the white sauce: In a medium saucepan, bring the milk just to a boil over medium-high heat; keep warm.
  • Melt the butter in another medium saucepan.
  • Add the flour and stir over medium heat for 1 minute.
  • Gradually whisk in the milk until the mixture is smooth.
  • Raise the heat to high and whisk the sauce until it boils and thickens, about 3 minutes.
  • Reduce the heat to medium-low and simmer, whisking often, until no floury taste remains, about 10 minutes.
  • Stir in the salt, pour into a bowl, press a piece of plastic wrap directly onto the surface, and let cool.
  • Make the tomato sauce: Heat the olive oil in a non-reactive medium saucepan.
  • Add the onion and cook over medium heat, stirring, until softened, about 4 minutes.
  • Add the tomatoes and simmer, stirring often, until the sauce is thick, about 20 minutes.
  • Season with salt and pepper and stir in the parsley.
  • Transfer the tomato sauce to a bowl and let cool slightly.
  • Stir in 1 cup of the white sauce and season with salt and pepper to taste.
  • Preheat the broiler.
  • Bring a large saucepan of water to a boil.
  • Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil.
  • Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender.
  • Transfer to a large bowl.
  • Turn the oven to 350°F.
  • Heat 2 more tblsps of the olive oil in a large skillet until almost smoking.
  • 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.
  • Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer.
  • Add the mushrooms to the radicchio.
  • Repeat the process 2 more times with the remaining olive oil and mushrooms.
  • Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper.
  • Add salt to the boiling water.
  • Working in batches, cook the lasagne noodles for 1 minute.
  • Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels.
  • Lightly butter a 9 X 13 inch nonreactive baking dish.
  • Arrange ¼ of the noodles in the dish.
  • Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese.
  • Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
  • Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top.
  • Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days.
  • Let return to room temperature before baking, then pour the milk around the sides of the lasagne.
  • Cover the lasagne loosely with foil and bake for 1 hour.
  • 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.
  • Let stand for 10 minutes before serving.
  • Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat.
  • Season with salt and pepper to taste and serve with lasagne.
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