Vegetarianlasagnawithradicchioandshiitakes Recipes

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

VEGETARIAN LASAGNA WITH RADICCHIO AND SHIITAKES

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 with salt and pepper to taste.
• Preheat the broiler.
• Bring a large saucepan of water to a boil.
• Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil.
• Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender.
• Transfer to a large bowl.
• Turn the oven to 350°F.
• Heat 2 more tblsps of the olive oil in a large skillet until almost smoking.
• 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.
• Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer.
• Add the mushrooms to the radicchio.
• Repeat the process 2 more times with the remaining olive oil and mushrooms.
• Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper.
• Add salt to the boiling water.
• Working in batches, cook the lasagne noodles for 1 minute.
• Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels.
• Lightly butter a 9 X 13 inch nonreactive baking dish.
• Arrange ¼ of the noodles in the dish.
• Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese.
• Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
• Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top.
• Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days.
• Let return to room temperature before baking, then pour the milk around the sides of the lasagne.
• Cover the lasagne loosely with foil and bake for 1 hour.
• 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.
• Let stand for 10 minutes before serving.
• Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat.
• Season with salt and pepper to taste and serve with lasagne.