“Welcome to the heart of Veneto, a land that, alongside wine and art, offers our cuisine unique ingredients with bold character. Today we celebrate one of its most prized treasures: Red Radicchio of Treviso, the undisputed star of our radicchio lasagna.
This recipe is not just a main dish but a true classic of Venetian tradition, a comfort food that warms the heart during the winter months. Here, the elegance of radicchio, with its slight bitterness accentuating its flavor, embraces the creaminess of béchamel and the richness of Parmesan cheese.
Often enriched with a touch of local sausage for a more robust taste, or simply sautéed to mellow its intensity, these lasagnas are the epitome of regional cuisine that sublimely enhances local products. Get ready to serve a dish that reflects home, tradition, and authentic flavors that tell the story of a generous land.”
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Veneto
- Seasonality: Fall, Winter
Radicchio Lasagna Ingredients
- 14 oz egg lasagna
- 21 oz Red Radicchio of Treviso IGP, tardivo (tardivo of Treviso)
- 1 Tropea red onion
- 1 red bell pepper
- 18 oz béchamel sauce
- 5 oz Latteria cheese (or fresh Montasio)
- to taste Grana Padano DOP
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
Tools
- 1 Baking Dish
- Ovens
Radicchio Lasagna Preparation
Now proceed to prepare the filling, wash and dry the radicchio, finely chop it along with the onion and the red bell pepper.
In a large pan with a drizzle of extra virgin olive oil, stew the vegetables, stirring with a wooden spoon to prevent them from browning, add salt at the end, it will take just over 10 minutes.Now that you have everything ready, if you bought dry lasagna pasta, quickly pass it through boiling water and drain it on a cloth, if you are using fresh pasta, this step is not necessary.
Grate the Grana Padano and coarsely chop the Latteria cheese. Preheat the oven to 428°F.Roll out the pasta for lasagna (if homemade), spread a bit of béchamel and a drizzle of oil in the base of a high-edged baking dish.
Place a layer of egg pasta, cover with plenty of radicchio filling, a few tablespoons of béchamel, Grana cheese, and Latteria cheese, cover with another sheet, and continue like this, radicchio, béchamel, cheese.
Finish your radicchio lasagna with a layer of egg pasta, plenty of both grated and chunky cheese, béchamel, and a few tablespoons of radicchio, drizzle with a bit of extra virgin olive oil, cover with foil, and bring to cooking.
After the first 20 minutes of cooking, lower the temperature to 356°F, remove the foil, and let your radicchio lasagna finish cooking for another 15 minutes, making sure it doesn’t brown too much on the surface, otherwise they will be too dry.
Take it out of the oven, let it rest for 10 minutes, and serve your radicchio lasagna still hot and..
ENJOY YOUR MEAL
Notes
Radicchio lasagna can be frozen once cooked and cooled. When you want to eat them, just move them from the freezer to the fridge the night before and reheat in the oven at 248°F. If you want to see other types of recipes RETURN TO HOME
