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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the white sauce: In a medium saucepan, bring the milk just to a boil over medium-high heat; keep warm. | 2. Melt the butter in another medium saucepan. | 3. Add the flour and stir over medium heat for 1 minute. | 4. Gradually whisk in the milk until the mixture is smooth. | 5. Raise the heat to high and whisk the sauce until it boils and thickens, about 3 minutes. | 6. Reduce the heat to medium-low and simmer, whisking often, until no floury taste remains, about 10 minutes. | 7. Stir in the salt, pour into a bowl, press a piece of plastic wrap directly onto the surface, and let cool. | 8. Make the tomato sauce: Heat the olive oil in a non-reactive medium saucepan. | 9. Add the onion and cook over medium heat, stirring, until softened, about 4 minutes. | 10. Add the tomatoes and simmer, stirring often, until the sauce is thick, about 20 minutes. | 11. Season with salt and pepper and stir in the parsley. | 12. Transfer the tomato sauce to a bowl and let cool slightly. | 13. Stir in 1 cup of the white sauce and season with salt and pepper to taste. | 14. Preheat the broiler. | 15. Bring a large saucepan of water to a boil. | 16. Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil. | 17. Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender. | 18. Transfer to a large bowl. | 19. Turn the oven to 350°F. | 20. Heat 2 more tblsps of the olive oil in a large skillet until almost smoking. | 21. Add one-third of the shiitakes, season with salt and pepper and cook over high heat without stirring, until golden-brown on the bottom, about 3-4 minutes. | 22. Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer. | 23. Add the mushrooms to the radicchio. | 24. Repeat the process 2 more times with the remaining olive oil and mushrooms. | 25. Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper. | 26. Add salt to the boiling water. | 27. Working in batches, cook the lasagne noodles for 1 minute. | 28. Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels. | 29. Lightly butter a 9 X 13 inch nonreactive baking dish. | 30. Arrange ¼ of the noodles in the dish. | 31. Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese. | 32. Repeat the layering process 3 more times and cover with the remaining lasagne noodles. | 33. Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top. | 34. Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days. | 35. Let return to room temperature before baking, then pour the milk around the sides of the lasagne. | 36. Cover the lasagne loosely with foil and bake for 1 hour. | 37. Remove the foil and continue baking for about 20 minutes longer, or until the lasagne is bubbling and the cheese is melted and beginning to brown. | 38. Let stand for 10 minutes before serving. | 39. Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat. | 40. Season with salt and pepper to taste and serve with lasagne. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		37.21	2.9158	1.9215	1.9947
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
salt	1/2	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
italian tomato	1	can	peeled drained chopped	-	-	-	-
flat leaf parsley	3	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
radicchio	4		halved cored sliced	-	-	-	-
olive oil	1/2	cup		119.34	0.0	0.0	13.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shiitake mushroom	2	lbs	sliced	308.4432	61.5979	20.320999999999998	4.4452
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
mozzarella cheese	1/2		cut	-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947

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