-
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 350u00b0F.
-
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 1/2 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 1/4 of the noodles in the dish.
-
31
Spread 1/4 of the radicchio mixture over the pasta and sprinkle with 1/4 cup of the parmesan cheese.
-
32
Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
-
33
Spread the remaining 1/2 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.
