Mushroom, Radicchio, and Smoked Mozzarella Lasagne
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Vegetable oil |
| 1 1/2 | lb | Radicchio; chopped |
| 2 1/4 | lb | White mushrooms; half sliced thin and half quartered |
| 1/2 | Stick unsalted butter | |
| 4 | tb | All-purpose flour |
| 2 1/2 | c | Milk |
| 2 | Garlic cloves; minced | |
| 1 | c | Fresh flat-leafed parsley leaves, washed well, spun dry, and chopped fine |
| 2 | ts | Fresh lemon juice; or to taste |
| 8 | oz | Smoked mozzarella; grated (about 2 cups) |
| 4 | oz | Plain mozzarella; grated (about 1 cup) |
| 9 | 7-by-3-1/2-inch sheets dry no boil lasagne pasta |
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