Lasagna with radicchio and taleggio is a vegetarian, rich, and flavorful main course. These lasagna are made with layers of homemade fresh pasta, a winning and bold flavored filling, composed of radicchio, taleggio, and béchamel, and a sprinkle of grated Parmesan. Radicchio and taleggio are two ingredients often used to make risotto, but I prefer to make delicious lasagna. Lasagna with radicchio and taleggio will win over even the most discerning palates!
For more appetizing recipes, check out the collection Baked Lasagna
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
Ingredients
- 4 Eggs
- 3 1/4 cups Flour
- 10 1/2 oz Radicchio
- 14 oz Taleggio
- 3 1/2 oz Grated Parmesan
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
- Butter for the baking dish
- 4 1/4 cups Milk
- 7 oz Butter
- 3/4 cups Flour
- to taste Nutmeg
- to taste Salt
Preparation
To make the Lasagna with radicchio and taleggio, prepare the pasta: knead the flour with the eggs until you obtain a homogeneous dough. Then on a lightly floured surface, work the dough with your hands and roll it out with a pasta machine until you reach the desired thickness.
In a pot, sauté the chopped onion with a drizzle of extra virgin olive oil. Clean the radicchio, wash and dry the selected leaves, and cut them into strips. Then add it to the onion, season with salt and cook until wilted; if necessary, add a tablespoon of hot water.
Meanwhile, prepare the béchamel sauce: pour the milk into a saucepan, add the grated nutmeg and a pinch of salt, then heat it up. In another saucepan, melt the butter over low heat, then add the flour, and stir vigorously with a hand whisk to prevent lumps. Then gradually pour in the hot milk, continuing to stir over low heat until it reaches a creamy consistency.
When the béchamel is smooth, add it to the radicchio and add the cubed taleggio. Stir to combine the ingredients and let it blend well until the cheese is melted.
Boil the lasagna pasta in plenty of salted boiling water, then drain and dry them on a towel.
Butter a baking dish and assemble the lasagna by alternating a layer of pasta with a layer of filling and a sprinkle of grated Parmesan, finishing with the filling.
Bake in a preheated oven at 350°F for about half an hour. At the end of cooking, remove the lasagna from the oven, let it cool for a few minutes, and then serve. Enjoy your meal!
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