| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Vegetable oil |
| 1 1/2 |
lb |
Radicchio, chopped |
| 2 1/4 |
lb |
White mushrooms, half sliced |
|
|
thin and half quartered |
| 1/2 |
|
Stick unsalted butter |
| 4 |
T |
All-purpose flour |
| 2 1/2 |
c |
Milk |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Fresh flat-leafed parsley |
|
|
leaves washed well spun |
|
|
dry and chopped fine |
| 2 |
t |
Fresh lemon juice, or to |
|
|
taste |
| 8 |
oz |
Smoked mozzarella, grated |
|
|
about 2 cups |
| 4 |
oz |
Plain mozzarella, grated |
|
|
about 1 cup |
| 9 |
|
7-by-3-1/2-inch sheets dry |
|
|
no boil lasagne pasta |
INSTRUCTIONS
In a large (12 to 14-inch) non stick skillet heat 2 tablespoons oil
over moderately high heat until hot but not smoking and saute
radicchio, stirring, until wilted and golden. In a food processor
pulse quartered mushrooms until chopped fine. Add chopped mushrooms to
radicchio with salt and pepper to taste and saute, stirring, until
liquid mushrooms give off is evaporated. In a heavy saucepan melt
butter over moderately low heat and whisk in flour until smooth. Cook
roux, whisking, 3 minutes. Whisk in milk in a stream and salt and
pepper to taste and simmer, whisking occasionally, 5 minutes, or until
thick. Stir sauce into mushroom mixture. Mushroom sauce may be made 3
days ahead and chilled, its surface covered with plastic wrap. In
cleaned skillet cook garlic in remaining 2 tablespoons oil over
moderately low heat until softened. Add sliced mushrooms and saute
over moderately high heat, stirring, until golden and liquid mushrooms
give off is evaporated. Stir in parsley and salt and pepper to taste.
Remove skillet from heat and cool. Stir in lemon juice. Reserve 1/2
cup smoked mozzarella for topping. In a bowl combine remaining smoked
mozzarella with plain mozzarella. Preheat oven to 375 degrees. Pour 1
cup mushroom sauce into a baking dish, 13 by 9 by 2 inches (sauce will
not cover bottom completely), and cover with 3 lasagne sheets, making
sure they do not touch each other. Spread about 1 cup sauce over
pasta. Top sauce with one third of sliced mushroom mixture and half of
mixed cheeses. Make 1 more layer in same manner, beginning and ending
with pasta. Spread remaining sauce evenly over top pasta layer, making
sure pasta is completely covered. Spread remaining sliced mushroom
mixture evenly over sauce and sprinkle with reserved smoked
mozzarella. Cover dish tightly with foil, tenting slightly to prevent
foil from touching top layer, and bake in middle of oven 30 minutes.
Remove foil and bake lasagne 10 minutes more, or until top is bubbling
and golden. Let lasagne stand 5 minutes before serving. Yield: 6 main
course servings, or 12 as a side dish Recipe by: Cooking Live Show
#CL8987 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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