Mushroom Lasagna

Featured by Lucas & Lewellen Vineyards - Toccata Wines in the Gold Wine Club.

Description

This recipe will transport you to Italy! A wonderfully layered mushroom lasagna cooked until golden brown should be paired with the Toccata "Mission Blend" Red wine inspired by red blends throughout Tuscany, Italy.

Yield: 8 - 10
Prep Time: 25 Minutes
Cook Time: 120 Minutes

Ingredients


• 1/2 cup extra-virgin olive oil
• 6 large shallots, peeled and minced
• 1 1/2 lbs. mushrooms, wild or best available, trimmed, sliced
• 1 cup Mission Red
• 1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
• Salt and ground black pepper
• 4 Tbs. unsalted butter
• 3 large cloves garlic, peeled and minced
• 4 Tbs. flour
• 3 cups whole milk
• 1/2 tsp. grated nutmeg
• 1 cup Gruyère cheese, grated
• 1 cup Fontina cheese, grated
• 2 Tbs. high quality truffle oil
• 2 9-oz. boxes of no-boil lasagna sheets
• 1 large ball of smoked mozzarella, sliced
• 1 cup Parmesan, grated

Instructions


Preheat oven to 350°. Place a large pan over med.-high and add 1/4 cup olive oil and simmer. Add 1/2 the shallots, stirring until translucent. Add mushrooms and toss, then cook until they begin to color but are still plump, 12-15 minutes. Add Mission Red to deglaze and cook down into a syrup, 5-7 minutes. Reserve mushrooms in a bowl.

In another bowl, toss radicchio, 1/4 cup olive oil, salt and pepper. Spread strips out onto a baking pan and place in the oven until lightly browned on edges, about 15 min. Combine with mushrooms and reserve.

Make béchamel: Place saucepan over medium heat and melt butter. Once foaming, add remaining shallots and cook until translucent. Add garlic and cook until softened. Add flour and stir to combine, then cook until mixture lightly browns, about 10 minutes. Add milk, whisking until sauce is thick and creamy. Add nutmeg, 1/4 cup Gruyère, and 1/4 cup Fontina and stir. Add salt and pepper. Reserve a cup
of béchamel. Pour the rest over mushrooms and radicchio mixture and stir. Add truffle oil.

Assemble lasagna: Spread plain béchamel across bottom of a 9x13-inch baking pan. Place a layer of lasagna sheets over the sauce without overlapping. Spread a layer of mushroom mixture on pasta with some grated Fontina and Gruyère. Put another layer of pasta over the cheese. Top with mozzarella. Repeat until pan is full. Top with remaining cheeses and Parmesan. Cover with foil and place in oven for 45 min. Remove and cook until top is golden.



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