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Vegetarian Lasagna With Radicchio and Shiitakes

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“Chef Frank Minieri serves this delicious vegetarian lasagna at Il Cantinori in New York City.”
1hr 45mins

Ingredients Nutrition


  1. Make the white sauce: In a medium saucepan, bring the milk just to a boil over medium-high heat; keep warm.
  2. Melt the butter in another medium saucepan.
  3. Add the flour and stir over medium heat for 1 minute.
  4. Gradually whisk in the milk until the mixture is smooth.
  5. Raise the heat to high and whisk the sauce until it boils and thickens, about 3 minutes.
  6. Reduce the heat to medium-low and simmer, whisking often, until no floury taste remains, about 10 minutes.
  7. Stir in the salt, pour into a bowl, press a piece of plastic wrap directly onto the surface, and let cool.
  8. Make the tomato sauce: Heat the olive oil in a non-reactive medium saucepan.
  9. Add the onion and cook over medium heat, stirring, until softened, about 4 minutes.
  10. Add the tomatoes and simmer, stirring often, until the sauce is thick, about 20 minutes.
  11. Season with salt and pepper and stir in the parsley.
  12. Transfer the tomato sauce to a bowl and let cool slightly.
  13. Stir in 1 cup of the white sauce and season with salt and pepper to taste.
  14. Preheat the broiler.
  15. Bring a large saucepan of water to a boil.
  16. Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil.
  17. Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender.
  18. Transfer to a large bowl.
  19. Turn the oven to 350°F.
  20. Heat 2 more tblsps of the olive oil in a large skillet until almost smoking.
  21. 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.
  22. Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer.
  23. Add the mushrooms to the radicchio.
  24. Repeat the process 2 more times with the remaining olive oil and mushrooms.
  25. Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper.
  26. Add salt to the boiling water.
  27. Working in batches, cook the lasagne noodles for 1 minute.
  28. Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels.
  29. Lightly butter a 9 X 13 inch nonreactive baking dish.
  30. Arrange ¼ of the noodles in the dish.
  31. Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese.
  32. Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
  33. Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top.
  34. Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days.
  35. Let return to room temperature before baking, then pour the milk around the sides of the lasagne.
  36. Cover the lasagne loosely with foil and bake for 1 hour.
  37. 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.
  38. Let stand for 10 minutes before serving.
  39. Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat.
  40. Season with salt and pepper to taste and serve with lasagne.

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