Home/Made Mushroom Lasagna
Ingredients
- 1/2 cup extra-virgin olive oil or <a href="http://cooking.nytimes.com/recipes/1013947-herb-oil">herb oil</a>
- 6 large shallots
peeled and minced
- 1 1/2 pounds mushrooms
wild or best available oyster, shiitake, cremini, trimmed and sliced
- 1 cup dry white wine
- 1 softball-size head of radicchio
halved, cored and cut into 1/2-inch slices
- Kosher salt
- freshly ground black pepper
- 4 tablespoons unsalted butter
or herb oil
- 3 large cloves garlic
peeled and minced
- 4 tablespoons flour
ideally instant or all-purpose
- 3 cups whole milk
- 1/2 teaspoon grated nutmeg
- 1 cup Gruyère cheese
grated
- 1 cup Fontina cheese
grated
- 2 tablespoons best-quality truffle oil
optional
- 2 9-ounce boxes of no-boil lasagna sheets
- 1 baseball-size ball of smoked mozzarella
sliced
- 1 cup fresh Parmesan
grated
Directions
- 1
Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
- 2
Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
- 3
Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
- 4
Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
- 5
Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.
Home/Made Mushroom Lasagna
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About this Recipe
Craving a lasagna that transcends the ordinary, bringing gourmet restaurant flavors to your home kitchen? This Home/Made Mushroom Lasagna recipe promises an unforgettable experience, layering thoughtful ingredients into a deeply satisfying dish that will impress any guest.What truly elevates this lasagna is the masterful blend of textures and tastes: from the rich, garlicky béchamel that forms its creamy base to the subtle sweetness of radicchio, roasted to perfection. The recipe thoughtfully incorporates a variety of sautéed mushrooms for incredible depth and heft, while the distinct zing of Fontina and Gruyère, alongside a unique smoked mozzarella, creates a harmonious flavor profile unlike any other.Prepare for a symphony of flavors and textures that will captivate your palate. You'll discover the earthy, loamy funkiness of sautéed mushrooms beautifully complementing the nuanced bitterness, turned sweet, of roasted radicchio. Each forkful delivers a creamy, luxurious mouthfeel from the rich béchamel, perfectly balanced by the sharp, nutty notes of Gruyère and Fontina, all while the smoked mozzarella adds an irresistible, distinctive aroma and taste. This isn't just a meal; it's a comforting, deeply flavorful culinary journey, designed to feel both homemade and incredibly special.While the recipe suggests a fantastic blend of wild or best available oyster, shiitake, and cremini mushrooms, feel free to use your favorite combination to achieve that desired heft and earthiness. For an aromatic twist, consider using herb oil in place of extra-virgin olive oil or unsalted butter in various stages of preparation, as specified in the ingredients. The recipe also mentions truffle oil as optional, offering an elegant upgrade for an even more luxurious finish.This elegant and hearty lasagna is perfect for special occasions, holiday gatherings, or simply elevating a comforting weeknight dinner. Serve it alongside a light, crisp green salad to provide a refreshing counterpoint to its rich and robust flavors, creating a complete and balanced meal.