My friend Jim has been chomping at the bit for this mushroom lasagna. I mentioned it in passing on my GFL Facebook page (Still haven't "liked" me yet? Hustle over there and help me boost my numbers, yo!) and he started drooling and envisioning a cozy Christmas Eve gathering with this as the irresistible centerpiece. Never mind that I basically kiped the recipe from a recent article in the New York Times in which editor Sam Sifton waxed eloquent about "a gooey thrill of savory sweetness, salty astringency and the meaty pong of wild mushrooms"—a lasagna made by Monica Byrne of Brooklyn's Home/Made. Sifton adapted her recipe for home cooks with a few shortcuts, including no-boil noodles, and I adapted it further to use what I had on hand. Living in the sticks, you can't just run out to the corner store for a ball of smoked mozzarella or some truffle oil whenever the whim strikes. But one of the many beauties of lasagna is that it's pretty forgiving, as long as you're using a light touch and very fresh ingredients, whatever they may be. Personally, I'm not the biggest fan of those leaden layers with all kinds of meat and sausage and an overly seasoned tomato sauce. But this recipe eschews meat altogether in favor of radicchio (though I could definitely see adding in some pancetta or bacon), and the sauce is a garlicky béchamel. It's a rich and creamy dish that's pretty much exactly what you want for dinner on Christmas Eve—unless you're making tamales. Or duck. Or paella, which is what I'll be eating on the 24th.
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