Recipe - Mushroom Radicchio And Smoked Mozzarella Lasagne

4 tablespoon Vegetable oil
1 One half pound Radicchio; chopped
2 One fourth pound White mushrooms; half cut or sliced up
thin and half quartered
One half Stick unsalted butter
4 tablespoon Allpurpose flour
2 One half cup Milk
2 Garlic cloves; minced
1 cup Fresh flatleafed parsley
leaves, washed well, spun
dry, and chopped fine
2 teaspoon Fresh lemon juice; or to
taste
8 ounce Smoked mozzarella; grated
(about 2 cups)
4 ounce Plain mozzarella; grated
(about 1 cup)
9 7by31/2inch sheets dry
no boil lasagne pasta

In a large (12 to 14inch) 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 cut or sliced up 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 One half 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 cut or sliced up 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 cut or sliced up 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 MCRecipe Digest V1 #902 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997