Ingredients for Vegetarian Lasagna With Radicchio And Shiitakes
- 4 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 5 tablespoons olive oil
- 1 medium onion, chopped
- Italian Tomatoes
- Flat Leaf Parsley
- 1 small head radicchio, thinly sliced
- Fresh Shiitake Mushrooms
- Lasagna Noodle
- 1 cup grated Parmesan cheese
- Mozzarella Cheese
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How to Make Vegetarian Lasagna With Radicchio And Shiitakes
- **Make the White Sauce:**
- In a medium saucepan, bring 4 cups whole milk to a simmer over medium-high heat.
- Keep warm.
- In another medium saucepan, melt 1/4 cup (1/2 stick) unsalted butter over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the warm milk until smooth.
- Increase heat to high and whisk until the sauce boils and thickens (about 3 minutes).
- Reduce heat to low, simmer, whisking frequently, until the sauce is smooth and no floury taste remains (about 10 minutes).
- Stir in 1 teaspoon salt. Pour into a bowl, press plastic wrap directly onto the surface, and let cool completely.
- **Make the Tomato Sauce:**
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and cook until softened (about 4 minutes).
- Add 28 ounces canned crushed tomatoes and simmer, stirring often, until thickened (about 20 minutes).
- Season with salt and pepper to taste. Stir in 2 tablespoons chopped fresh parsley.
- Transfer to a bowl and let cool slightly.
- Stir in 1 cup of the cooled white sauce. Season with salt and pepper to taste.
- **Prepare the Vegetables:**
- Preheat broiler.
- On a large baking sheet, toss 1 small head radicchio, thinly sliced, with 3 tablespoons olive oil, salt, and pepper.
- Broil for 6 minutes, stirring often, until lightly browned and tender.
- Transfer to a large bowl.
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons olive oil in a large skillet until almost smoking.
- Add 1/3 of 8 ounces shiitake mushrooms, sliced, season with salt and pepper. Cook over high heat, without stirring, until golden brown on the bottom (3-4 minutes).
- Stir and cook until tender and browned all over (another 3-4 minutes).
- Add to the radicchio.
- Repeat steps 20-22 with the remaining olive oil and mushrooms.
- Stir 2 cups of the white sauce into the vegetable mixture. Season with salt and pepper.
- **Assemble and Bake the Lasagna:**
- Bring a large pot of salted water to a boil.
- Cook 9 lasagna noodles, one minute at a time, until al dente. Transfer to a bowl of ice water to cool, then drain on paper towels.
- Lightly butter a 9x13 inch baking dish.
- Layer 3 noodles in the dish. Spread 1/3 of the radicchio mixture over the pasta and sprinkle with 1/3 cup grated Parmesan cheese.
- Repeat layers 2 more times, ending with noodles.
- Spread the remaining 1 cup white sauce over the top. Arrange 8 ounces fresh mozzarella, sliced, on top.
- Let stand at room temperature for 15 minutes. Pour 1/2 cup milk around the edges of the lasagna.
- Cover loosely with foil and bake for 1 hour.
- Remove foil and bake for another 20 minutes, or until bubbly and cheese is melted and browned.
- Let stand for 10 minutes before serving.
- Meanwhile, reheat the tomato sauce in a saucepan over medium-low heat. Season with salt and pepper to taste.
- Serve the lasagna with the tomato sauce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
37g
Fat
93g
Carbs
25g
