The lasagna with peppers, radicchio, and smoked cheese is a baked pasta dish with vegetables, perfect for a tasty family lunch with friends and relatives. This lasagna is a valid alternative to the classic meat sauce lasagna. It’s a Sunday dish, very flavorful, as I combined the sweet taste of the pepper with the bitter taste of radicchio and the more savory and intense taste of smoked cheese, and I must say it’s a truly successful combination! If you like to serve lasagna, here are some tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for making lasagna with peppers, radicchio, and smoked cheese
- 1 package thin egg lasagna sheets
- 1.1 lbs peppers (Yellow, red, and green)
- 10.6 oz radicchio
- 1 red onion (small)
- 4.9 oz smoked cheese
- 1 quart whole milk
- 7 tbsp butter
- 3/4 cup all-purpose flour
- 1 pinch salt
- to taste nutmeg
Tools
- 2 Skillets
- 1 Pot
- 1 Lasagna Dish
- 1 Cutting Board
- Knife
- Spoon
Steps to prepare lasagna with peppers, radicchio, and smoked cheese
To prepare lasagna with peppers, radicchio, and smoked cheese, first prepare the vegetables. Peel the red onion and cut it finely into small pieces, then place it in a large skillet. Now clean the peppers well. Wash them, cut them in half, and remove the stem and the white seeds inside. Then cut them into strips and then into small cubes. Once you’ve cut them all, place them in the skillet with the onion and some extra virgin olive oil and cook them for about 10 minutes over low heat. They should still be somewhat crunchy. Meanwhile, wash the radicchio well, take the leaves, and cut them into thin strips, and cook them in a skillet with some extra virgin olive oil for about 5 minutes over low heat. If you have a very large skillet, you can also cook everything together, respecting the cooking times.
Now it’s time to make the béchamel sauce. Melt the butter in a pot, add the all-purpose flour, and stir using a hand whisk. Once you’ve achieved a smooth and homogeneous consistency, you can gradually add the whole milk while continuing to stir. Season the béchamel with salt and nutmeg and let it thicken; it should be neither too liquid nor too thick. Cook it over low heat for about 8 minutes. Place the peppers, radicchio, and three-quarters of the béchamel in a large bowl and mix everything well. Meanwhile, preheat the static oven to 356°F (180°C).
Now take a lasagna dish and place a couple of tablespoons of béchamel on the bottom. Place the lasagna sheets and then a couple of tablespoons of béchamel with the peppers and radicchio, add pieces of smoked cheese, and a sprinkle of grated pecorino cheese, then continue to make all the layers. In the last layer, place the béchamel you set aside, pieces of smoked cheese, and grated pecorino cheese on top.
Now bake the lasagna and cook it for about 30 minutes. Then set the oven to grill mode for about 5 minutes to create that nice golden crust on top. Remove from the oven and let it cool slightly. Then serve your lasagna with peppers, radicchio, and smoked cheese.
Storage and Tips
You can store the lasagna in the refrigerator for up to 2 days.
You can store the lasagna in the refrigerator for up to 2 days.
FAQ (Questions and Answers)
Can I use provola instead of smoked cheese?
Of course, you can use various types of cheese according to your personal taste.
