Recipe: Mushroom, Radicchio & Smoked Mozarella Lasagna

MUSHROOM, RADICCHIO AND SMOKED MOZZARELLA LASAGNE
From Gourmet Magazine

4 TB olive oil
1 1/2 lbs. radicchio, chopped
2-1/4 lbs. white mushrooms, half sliced thin and half-quartered
1/2 stick butter
4 TB all purpose flour
2 1/2 cups milk
2 garlic cloves, minced
1 cup chopped cilantrillo (flat leaf parsley)
2 tsp. lemon juice
2 cups grated smoked mozzarella
9 sheets dry no boil lasagna

In a large, non stick skillet, heat the oil and saut radiccio, stirring, until wilted and golden. In processor, pulse quartered mushrooms until chopped fine. Add chopped mushrooms to radicchio, with salt and pepper to taste and saut , stirring, until liquid that mushrooms give up, evaporates. In saucepan, melt butter and whisk in flour until smooth. Cook the 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. In cleaned skillet, cook garlic in remaining 2 TB oil, over moderately low heat until softened. Add sliced mushrooms and saut over moderately high heat, stirring, until golden and liquid from mushrooms is evaporated. Stir in the 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. F. Pour 1 cup mushroom sauce into a baking dish, 13x9x2, cover with lasagna sheets. Spread about 1-cup sauce over pasta. Top sauce with 1/3 of sliced mushrooms mixture and half of mixed cheeses. Continue assembling in the same manner (1 more layer), beginning and ending with pasta. Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered. Spread remaining sliced mushrooms 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 the oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before serving. Serves 6 as main course or 12 as side dish.