Molly Soudant

Mushroom Lasagna with Kale and Roasted Radicchio

Molly Soudant

Servings: 6-8 | Total Time: 2 hours

Mushroom/Kale/Radicchio mixture:

  • 1/2 pound cremini mushrooms, sliced

  • 1/2 pound baby portobello mushrooms, sliced

  • 1/2 cup kale, stems and ribs removed, torn into 1-inch pieces

  • 1 small radicchio, chopped

  • 3 medium shallots, minced

  • 5 cloves garlic, minced

  • 1/2 tsp salt

  • freshly ground pepper to taste

  • 1/2 cup olive oil

  • 1/2 tablespoon truffle oil

  • 4 leaves fresh basil, torn into pieces (plus more for serving)

  • 1/2 tsp each fresh thyme and rosemary, finely chopped


Ricotta Mixture

  • 1/2 cup whole milk ricotta

  • 1/4 cup grated pecorino or parmesan

  • 1/2 tsp. freshly ground nutmeg

  • 1/8 tsp. cayenne

  • 1 Tbsp. fresh lemon juice

  • 6 leaves fresh basil, torn into small pieces

Bechamel Sauce

  • 2 Tbsp. unsalted butter

  • 4 tablespoon flour

  • 3 cups whole milk

  • 1/2 tsp. salt

  • 1/2 cup grated gruyere

  • 1/2 cup grated fontina

Pasta Dough

  • 2 cups flour

  • 2 eggs

  • 1/2 Tbsp. salt

For Assembly:

  • 3/4 cup shredded mozzarella

Special Equipment needed: pasta maker


Directions:

Make pasta dough. Whisk eggs and salt together in a small bowl until combined. Mound flour onto clean work surface. Using your hands, make a well in the center about 3 inches in diameter. Pour egg mixture in the center and using a fork, slowly begin to incorporate the flour into the egg mixture until dough begins to form. Using a dough scraper, flip dough, slowly incorporating flour until dough is firm enough to knead. Knead for 5-10 minutes until dough is firm and smooth. Cover with a clean inverted bowl and let rest for 30 minutes. (Note: You will have additional flour left over which can be reserved for rolling out the pasta.)

Make mushroom/kale/radicchio mixture. Preheat oven to 375 degrees. Toss radicchio with 1/4 cup olive oil and spread on a baking sheet. Bake until lightly browned on the edges, about 10-15 minutes. Meanwhile, add remaining 1/4 cup olive oil to a large heavy bottom pot and heat on medium low. Add garlic and shallot and cook, stirring occasionally until they begin to soften, about 2 minutes. Add mushrooms and kale and cook for another 10 minutes, stirring occasionally. Add roasted radicchio, salt to taste, and truffle oil and remove from heat.

Make ricotta mixture. In a medium bowl, combine ricotta, parmesan or pecorino, nutmeg, cayenne, salt, pepper, lemon juice and basil. Set aside.

Make bechamel