Vegetarian Lasagna With Radicchio and Shiitakes

May 10, 2023May 10, 20230 1
Vegetarian Lasagna With Radicchio and Shiitakes
in Main

Prep

60 min

Cook

45 min

Ready In

105 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 quart milk
4 ounces butter
6 tablespoons flour
1/2 teaspoon salt
1 tablespoon olive oil
1 medium onion , finely chopped
1 can peeled Italian tomatoes , drained and coarsely chopped
3 tablespoons flat leaf parsley , finely chopped
4 large radicchio , halved , cored and sliced 1/2 inch thick
1/2 cup olive oil , plus
1 tablespoon olive oil
2 lbs fresh shiitake mushrooms , stems removed and caps sliced 1/2 inch thick
1 lb fresh lasagna noodle
1 cup parmesan cheese , freshly grated
1/2 lb mozzarella cheese , preferably fresh , cut into 1/4 inch thick slices
1/4 cup milk ( if preparing lasagne ahead )

Nutrision Information

Servings Per Recipe
8
Calories
702
Sugar
4g
Fat
47g
This vegetarian lasagna recipe is a delicious and flavorful twist on the classic Italian dish. Loaded with fresh vegetables and hearty shiitake mushrooms, it's a satisfying and nutritious meal that is perfect for any occasion. The creamy bechamel sauce provides a luscious and indulgent texture that complements the savory and slightly bitter radicchio perfectly. Whether you're a vegetarian or just looking for a hearty and flavorful main dish, this lasagna recipe is sure to hit the spot.

Instructions

1.Preheat oven to 375°F
2.In a medium saucepan, melt the butter over moderate heat. Add the flour and salt and whisk until smooth. Cook the roux, whisking, for 3 to 4 minutes or until it is pale golden. Add the milk in a stream, whisking constantly, and bring to a boil, whisking.
3.Reduce the heat and simmer the sauce, whisking occasionally, for 10 minutes, or until it is thickened. Remove from heat and cover the surface of the sauce with wax paper.
4.In a large skillet, heat the oil over moderately high heat until it is hot but not smoking. Add the onion and cook, stirring occasionally, for 3 minutes or until it is softened. Add the tomatoes and cook for 5 minutes or until they are softened.
5.Add the radicchio and cook for 4 to 5 minutes or until it is wilted. Stir in the parsley and salt and pepper to taste.
6.In another large skillet, heat the oil over moderate heat until it is hot but not smoking. Add the mushrooms and cook, stirring occasionally, for 8 minutes, or until they are tender and any liquid they give off is evaporated
7.Spread 1 cup of the sauce in a baking dish
8.Cover with a layer of fresh pasta, cutting noodles to fit. Cover with 1/4 of the radicchio mixture, 1/4 of the mushrooms and 1/3 cup of the Parmesan. Repeat the layering process 3 times, ending with a layer of pasta topped with the remaining sauce.
9.Dot the lasagne with the mozzarella, and sprinkle with the remaining Parmesan. Bake the lasagne in the preheated oven for 45 minutes, or until it is golden and bubbling. Let the lasagne cool for several minutes before slicing.
10.If prepared ahead, let lasagne cool then chill up to 2 days. Reheat before serving, spreading the 1/4 cup milk over the top if the lasagne seems dry.

PROS

This vegetarian lasagna is a hearty main dish that is loaded with flavor.

The combination of the radicchio and shiitake mushrooms provides a satisfying meaty texture, while the creamy bechamel sauce keeps the lasagna moist and delicious.

It’s a great crowd-pleaser that is perfect for dinner parties or family gatherings.

CONS

This lasagna recipe takes some time and effort to prepare, so it may not be ideal for a quick weeknight dinner.

It’s also a fairly high-calorie and high-fat dish, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Despite its rich and indulgent flavor, this vegetarian lasagna contains a number of healthy ingredients that make it a nutritious meal option.
Radicchio is a nutrient-dense vegetable that is loaded with vitamins and minerals, while shiitake mushrooms are known for their immune-boosting properties.
The lasagna also contains plenty of calcium and protein thanks to the cheese and bechamel sauce.

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