Porcini and Radicchio Lasagne

Cover the porcini mushrooms in 1 cup of boiling water and leave to reconstitute for half an hour. 

Bechamel: Melt the butter in a deep frying pan over a medium heat, add the flour and whisk to a firm paste. Cook for two minutes, stirring so that it doesn’t catch on the bottom. Add the milk in three lots, whisking to combine until well incorporated. Keep whisking, on the heat, until thickened and smooth. Whisk in the parmesan, then add the nutmeg and bay leaf, stir to combine. Season to taste. Cover the surface with plastic wrap and set aside to cool.

Preheat the oven to 200°C. 

Put 2 tablespoons of the oil in a roasting dish (suitable to be used on the stovetop). Add the butter and mushrooms, toss and season well with salt and pepper and bake for 5 minutes. 

Drain and finely chop the porcini mushrooms and add to the roasting dish with ¼ cup of the soaking liquid and the marsala. Bake for a further 5 minutes, then finish cooking over a medium heat on the stovetop until the mushrooms are cooked and most of the liquid has been reduced. Leave to cool.

Put the radicchio in a separate roasting dish with the remaining oil and season well with salt and pepper. Toss well to combine and roast for 10–12 minutes until cooked. 

Toss the radicchio through the mushrooms with the caramelised onions.

Lower the oven temperature to 180°C. 

Put a thin layer of bechamel in the base of a 23cm x 23cm baking dish and lay lasagne sheets on top. Spoon over half of the mushroom mixture and top with a third of the remaining béchamel. Repeat layering with more lasagne sheets, mushrooms and béchamel, finishing with the last of the lasagne sheets and béchamel. 

Sprinkle with grated cheeses and cover with tinfoil. Bake for 30 minutes, then remove tinfoil and bake a further 25 minutes until golden and bubbling. Leave for 15 minutes before serving.