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1
In a large (12- to 14-inch) non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute radicchio, stirring, until wilted and golden.
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2
In a food processor pulse quartered mushrooms until chopped fine.
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3
Add chopped mushrooms to radicchio with salt and pepper to taste and saute, stirring, until liquid mushrooms give off is evaporated.
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4
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth.
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5
Cook roux, whisking, 3 minutes.
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6
Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick.
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7
Stir sauce into mushroom mixture.
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8
Mushroom sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
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9
In cleaned skillet cook garlic in remaining 2 tablespoons oil over moderately low heat until softened.
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10
Add sliced mushrooms and saute over moderately high heat, stirring, until golden and liquid mushrooms give off is evaporated.
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11
Stir in parsley and salt and pepper to taste.
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12
Remove skillet from heat and cool.
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13
Stir in lemon juice.
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14
Reserve 1/2 cup smoked mozzarella for topping.
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15
In a bowl combine remaining smoked mozzarella with plain mozzarella.
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16
Preheat oven to 375F.
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17
Pour 1 cup mushroom sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.
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18
Spread about 1 cup sauce over pasta.
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19
Top sauce with one third of sliced mushroom mixture and half of mixed cheeses.
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20
Make 1 more layer in same manner, beginning and ending with pasta.
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21
Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered.
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22
Spread remaining sliced mushroom mixture evenly over sauce and sprinkle with reserved smoked mozzarella.
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23
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
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24
Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden.
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25
Let lasagne stand 5 minutes before serving.
