Home/Made Mushroom Lasagna

[Celerity]

https://cooking.nytimes.com/recipes/1013946-home-made-mushroom-lasagna



Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: “cheese,” “smoked,” “bacon,” “caramelized.” Three of those four appear in Byrne’s lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.

Featured in: Gooey Wild Mushroom Lasagna.

[rpannier]

1. K&R So I can find the recipe later

[Solly Mack]

2. I brought my own fork.

Ready to eat.