My baked lasagna with radicchio and Brussels sprouts is a quick vegetarian recipe that is delicious. Topped with leek, parmesan, red radicchio, and Brussels sprouts, these lasagnas are light, very tasty, and quick to prepare if, like me, you opt for ultra-thin lasagna from the refrigerated section (appalling to real chefs). The ultra-thin lasagna, available everywhere and in many brands, has many advantages. Being so thin, with 250 grams of pasta, we get a dish for four people. Moreover, they go directly into the oven, without pre-cooking, and cook quickly. Therefore, they are ideal when we want to be quick and get a tasty yet light lasagna dish. Obviously, if you plan ahead, the baked lasagna with radicchio and Brussels sprouts will be much better with homemade pasta sheets. For this dish, I use a light béchamel sauce, made with a special broth: I add ginger and black peppercorns and the outer leaves of the leek to the water in which I blanch the Brussels sprouts. None of these ingredients will give a strong taste to the béchamel, but together they will give the sauce an excellent aroma and an intense, aromatic flavor.
If you like this quick vegetarian recipe, also check out the baked lasagna with fennel, orange, and saffron, delicious and original.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 681.80 (Kcal)
- Carbohydrates 75.04 (g) of which sugars 12.13 (g)
- Proteins 24.06 (g)
- Fat 33.88 (g) of which saturated 11.78 (g)of which unsaturated 6.28 (g)
- Fibers 9.14 (g)
- Sodium 2,935.79 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Lasagna with Radicchio and Brussels Sprouts
- 1 package ultra-thin egg lasagna
- 3.5 oz leek
- 13.2 oz Brussels sprouts
- 5.3 oz early red radicchio of Treviso IGP
- 4.2 oz Parmigiano Reggiano DOP (grated)
- 1.1 oz butter
- 2.1 oz flour
- 3.4 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1.8 oz walnuts (coarsely broken)
- 10 g salt
- 0.35 oz fresh ginger
- 0.1 oz black peppercorns
- 0.1 oz ground cinnamon
What tools do you need?
I find bamboo steamers very useful and indispensable.
Mine is this, a double bamboo steamer with a cover available in different diameters: check out my review on the bamboo steamer Paderno 49603-30”
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How to prepare Lasagna with Radicchio and Brussels Sprouts
Let’s start by washing the leek well, removing the outer leaves, and thinly slicing a small piece, which we will place in a pan with 2 tablespoons of oil and two of water. Let it evaporate over high heat. Meanwhile, wash the radicchio and cut it very thin to add to the pan with a bit of salt.
In the meantime, put a liter of water in a large, shallow pot and bring to a boil along with the outer leaves of the leek, the sliced ginger, and some black peppercorns. Then place a bamboo steamer on top of the pot, where we will put the cleaned and washed Brussels sprouts to steam on this fragrant broth . Add a pinch of salt to everything and close the lid. Let it boil for seven or eight minutes, then turn off the heat, cut the sprouts into quarters, and add them to the radicchio in the pan. Brown all together, turn off the heat, and mix the vegetables with 60 grams of grated parmesan and a pinch of cinnamon.I’ve written a little article about light béchamel, its uses, advantages, and preparation that you can find HERE.
Melt the butter in a non-stick saucepan, add the flour, and form a dough that we will let brown for a moment before gradually adding the broth in which we boiled the Brussels sprouts. Stirring continuously, let it cook until the mixture becomes a soft and velvety sauce. Not all the broth may be needed: I used 800 ml. Remember to taste for salt.
Those who prefer a creamier béchamel can follow the traditional recipe and use whole milk instead of vegetable broth.
Spread a tablespoon of béchamel on the bottom of a baking dish, then place a thin sheet of lasagna. Season it with the vegetables, two tablespoons of béchamel, plenty of parmesan and walnuts, and cover with another lasagna, which we will season again in the same way. Continue like this until you have at least five layers stacked. Then focus on the final decoration: finish with all the remaining béchamel and then, using a leek leaf, form many strips to decorate the dish, creating a tasty grid. Add the remaining vegetables in the pan and some walnuts. Finally, sprinkle everything with parmesan and pour a drizzle of oil before baking the lasagna in the preheated oven at 392°F for fifteen minutes.
Cook’s Notes
This kind of vegetarian preparations, quick, tasty, and digestible, I like very much. They are healthy dishes, quick to prepare, and very good to eat. These lasagnas, in particular, cook quickly and look great.
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