Radicchio, Mushroom and Three-Cheese Lasangne
Author: Pizza Today
Recipe type: entrees
Ingredients
- 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
Instructions
- In a large saute pan, warm the olive oil over medium-high heat for two minutes.
- Add the garlic and cook until it softens slighty, add the radicchio and saute, stirring, until it wilts.
- Add the mushrooms.
- Add salt and pepper to taste.
- Saute until the iquid frio the mushrooms is evaporated.
- Set aside.
- In a heavy saute pan, melt the butter over low heat.
- Whisk in the flour until smooth, about three minutes.
- Whisk in the milk in a steady stream.
- Add salt and pepper to taste.
- Whisk the sauce until it starts to thicken, about five minutes.
- Set aside.
- In a mixing bowl, combine the smoked mozzarella an Asiago reserving ½ cup for the topping.
- Spread a thin layer of the white sauce in a pan that measures 13x9x2.
- Lay in three sheets of the pasta.
- Lay in 1 cup of the mushroom/radicchio mixture, then three more pasta sheets.
- 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.
- Repeat to make another layer beginning and ending with pasta.
- Spread remaining white sauce over the top layer of pasta, followed by remaining mushroom mixture.
- Sprinkle on the reserved ½ cup of cheese.
- Sprinkle on grated Parmesan cheese.
- Cover the dish tightly with aluminum foil.
- Bake in a preheated 375 F oven for 35 min.
- Remove foil and bake an additional 10 min.
- Allow to rest before cutting and serving.
