Vegetarian Lasagna With Radicchio And Shiitakes

---

Chef frank minieri serves this delicious vegetarian lasagna at il cantinori in new york city.

---

Steps

---

Make the white sauce: in a medium saucepan , bring the milk just to a boil over medium-high heat.

---

Keep warm.

---

Melt the butter in another medium saucepan.

---

Add the flour and stir over medium heat for 1 minute.

---

Gradually whisk in the milk until the mixture is smooth.

---

Raise the heat to high and whisk the sauce until it boils and thickens , about 3 minutes.

---

Reduce the heat to medium-low and simmer , whisking often , until no floury taste remains , about 10 minutes.

---

Stir in the salt , pour into a bowl , press a piece of plastic wrap directly onto the surface , and let cool.

---

Make the tomato sauce: heat the olive oil in a non-reactive medium saucepan.

---

Add the onion and cook over medium heat , stirring , until softened , about 4 minutes.

---

Add the tomatoes and simmer , stirring often , until the sauce is thick , about 20 minutes.

---

Season with salt and pepper and stir in the parsley.

---

Transfer the tomato sauce to a bowl and let cool slightly.

---

Stir in 1 cup of the white sauce and season.

---

Ingredients

---

milk, butter, flour, salt, olive oil, onion, italian tomatoes, flat leaf parsley, radicchio, fresh shiitake mushrooms, lasagna noodle, parmesan cheese, mozzarella cheese