Mushroom Lasagna

• 1/2 cup extra-virgin olive oil or herb oil
• 6 large shallots, peeled and minced
• 1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced
• 1 cup dry white wine
• 1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices
• Kosher salt
• freshly ground black pepper
• 4 tablespoons unsalted butter, or herb oil
• 3 large cloves garlic, peeled and minced
• 4 tablespoons flour, ideally instant or all-purpose
• 3 cups whole milk
• 1/2 teaspoon grated nutmeg
• 1 cup Gruyere cheese, grated
• 1 cup Fontina cheese, grated
• 2 9-ounce boxes of no-boil lasagna sheets
• 1 baseball-size ball of smoked mozzarella, sliced
• 1 cup fresh Parmesan, grated

1. Preheat oven to 350. Place a large saute pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
2. Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.
3. Make the bechamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until 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, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick. Add the nutmeg and 1/4 cup of grated Gruyere and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
4. Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir.
5. Assemble lasagna. Spread plain bechamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets 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 mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan.
6. Bake 45 min., then brown top.

extravirgin olive oil, shallots, mushrooms, white wine, head, kosher salt, freshly ground black pepper, unsalted butter, garlic, flour, milk, nutmeg, gruyuere cheese, fontina cheese, lasagna sheets, mozzarella, fresh parmesan

Taken from www.epicurious.com/recipes/member/views/mushroom-lasagna-52965291 (may not work)