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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make Herb Oil: Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar. | 2. Add the rest of the olive oil. Store in the refrigerator. Last about a week. | 3. To make Lasagna: Preheat oven to 350 degrees. Place a large saute 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 being 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. | 4. 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 the mushrooms and reserve. | 5. Make the bechamel: Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they being 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 mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyere and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper. | 6. Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using. | 7. Assemble lasagna: spread plain bechamel sauce across the bottom of a 9x13-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 Gruyere. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
shallot	6		peeled minced	-	-	-	-
mushroom	1 1/2	1/2		-	-	-	-
white wine	1	cup		-	-	-	-
radicchio	1		halved cored cut softball-sized	9.2	1.7919999999999998	0.5720000000000001	0.1
kosher salt black pepper			ground	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
garlic clove	3		peeled minced	-	-	-	-
purpose flour	4	tablespoons		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
fontina cheese	1	cup	grated	513.48	2.046	33.792	41.1048
truffle oil	2	tablespoons		-	-	-	-
no boil lasagna	2	boxes		-	-	-	-
mozzarella cheese	1		smoked sliced	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
thyme	1	bunch		-	-	-	-
rosemary	1/2	bunch		-	-	-	-
sage	1	bunch		-	-	-	-
garlic clove	5		peeled	-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
olive oil	2 1/2	cups		954.72	0.0	0.0	108.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.