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1
Preheat oven to 350.
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2
Place a large saute pan over medium-high heat and 1/4 cup olive oil.
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3
When it begins to shimmer, add half of shallots and cook stirring occasionally, until translucent.
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4
Add mushrooms and toss to coat, cook until begin to color (12-15 minutes).
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5
Add vermouth and deglaze pan cook down for 5-7 minutes.
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6
Put in large bowl and set aside.
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7
Meanwhile, in another bowl, toss radicchio with remaining 1/4 cup olive oil.
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8
and season with salt and pepper to taste.
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9
Spread on cookie sheet and place in oven for 15 minutes.
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10
Combine with mushrooms and set aside.
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11
Make the bechamel: Place a sauce pan over medium heat and melt butter.
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12
When it foams, add remaining shallots and cook until translucent.
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13
Add garlic and cook stirring for 1-2 minutes.
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14
Sprinkle flour over top and cook slowly to make a dark roux, about ten minutes.
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15
Whisk in milk and continue whisking until sauce thickens.
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16
Add nutmeg and season to taste with salt and pepper.
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17
Reserve a cup of bechamel.
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18
Pour rest over mushrooms mixture and stir to combine.
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19
Add truffle oil and stir to combine.
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20
Assemble lasagna: spread reserved bechamel across bottom of 9 by 13 inch baking dish.
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21
Place layer of noodles in sauce, do not overlap.
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22
Spread layer of 1/3 of mushroom mixture on top of pasta and follow with shredded cheese.
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23
Put another layer of pasta above cheese, one third of mushrooms and layer of cheese.
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24
Put another layer of pasta above cheese, one third of mushrooms and layer of cheese.
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25
Cover with a buttered or oiled sheet of tin foil and place in oven for 45 minutes.
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26
Remove foil and cook until top is golden brown and bubbling, about ten minutes.
