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4 tablespoons vegetable oil
Sauté radicchio in oil until golden. Chop quartered mushrooms and add to radicchio with salt and pepper to taste, sauté until dry.
In saucepan, melt butter, add flour, and cook roux 3 minutes. Whisk in milk and simmer until thick. Stir into mushroom mixture.
Sauté garlic in remaining oil, add sliced mushrooms and sauté until dry. Stir in parsley, salt and pepper, and lemon juice.
Reserve 1/2 cup smoked cheese for topping. Combine remaining cheeses.
Preheat oven to 375°F.
Pour 1 cup sauce into 9"x13" baking dish, cover with 3 sheets lasagna, spread 1 cup sauce over pasta. Top sauce with 1/3 of sliced mushrooms and half of mixed cheeses. Make one more layer in same manner, beginning and ending with pasta.
Spread sauce evenly over top pasta layer, cover with remaining sliced mushroom mixture and reserved smoked cheese.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 10 minutes.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
1-1/2 pounds radicchio, chopped
2-1/4 pounds white mushrooms, half sliced thin and half quartered
1/2 stick butter
4 tablespoons flour
2-1/2 cups milk
2 garlic cloves, minced
1 cup parsley, chopped
2 tsp. fresh lemon juice
8 ounces smoked mozzarella cheese
4 ounces mozzarella cheese, grated
9 sheets no-boil lasagna