HOME/MADE MUSHROOM LASAGNA

Steps:

• preheat oven to 325 place a lge saute pan over medium high heat and add 1/4 C of olive or herb oil. when it begins to shimmer, add 1/2 of the shallots and cook, stirring, until translucent. add mushrooms and toss to coat, cook until they begin to color but are still plump, approx. 12-15 minutes. add wine to deglaze the pan and allow to cook down into a syrup, approx. 5-7 min. put in a lge bowl. in another bowl, toss the radiccio with 1/4 C oil and season with salt/pepper. spread the strips out onto a baking pan and bake until lightly browned around the edges, approx. 15 min. combine with mushrooms. melt the butter in a saucepan over medium heat . when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine. cook gently until the mixture has turned lght brown and gives off a nutty scent, approx. 10 min. add milk whisking until the sauce is thick and creamy. add the nutmeg and 1/4 C of grated fontina and 1/4 C of the gruyere. season with salt and pepper. reserve a cup of the sauce. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. spread plain bechamel across the bottom of a 9x13 baking pan. place a layer of pasta across the sauce being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozarella. repeat until pasta is gone and the pan is full. top with remaining cheeses and a generous amount of grated parmesan. cover with a buttered sheet of foil and place in oven for 45 min. remove foil and cook until top is golden and bubbling.