Lasagna with Radicchio, Gorgonzola, and Walnuts: the elegance of autumn on the table
If you are looking for a main dish that tastes like home but with a touch of sophisticated modernity, this lasagna is the answer.
The secret lies in the perfect balance between the bitter soul of the tardive Treviso radicchio, the enveloping creaminess of gorgonzola, and the crunchiness of walnuts.
In this version, we have chosen to omit the béchamel to let the cheeses and the character of the raw materials speak. The result? A stringy dish with a strong and incredibly fragrant flavor, perfect for a Sunday lunch or a special dinner with friends.
Below I leave you other versions for perfect lasagna, and then we go right under the photo to find out how to prepare the Lasagna with Radicchio, Gorgonzola, and Walnuts!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Lasagna with Radicchio, Gorgonzola, and Walnuts
- 1 lb egg lasagna (fresh)
- 14 oz red radicchio from Treviso IGP, tardive
- 7 oz gorgonzola
- 7 oz scamorza (also smoked)
- 1.5 oz walnut kernels
- 3 oz grated Grana Padano
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 pinches salt
Preparation of Lasagna with Radicchio, Gorgonzola, and Walnuts
Preparing the radicchio
Wash the radicchio well and cut it into strips. In a large pan, sauté the garlic clove with a drizzle of oil.Add the radicchio, adjust the salt, and let it wilt for about 5-7 minutes over medium heat. It should become tender but not mushy. Once ready, remove the garlic and set aside.
Preparing the filling
Cut the scamorza into small cubes or grate it with a coarse grater. Cut the gorgonzola and scamorza into pieces.Coarsely chop the walnuts with a knife, so they remain crunchy when you bite into them.
Assembling the lasagna
Take a baking dish and brush the bottom with a little oil and some melted gorgonzola (or some of the radicchio’s cooking juices) to prevent the pasta from sticking.First layer: Place the fresh lasagna sheets without leaving empty spaces; you can blanch them for a moment if you prefer (we use them raw).
Filling: Spread a portion of the sautéed radicchio on top, a few pieces of gorgonzola, a handful of scamorza, and some chopped walnuts. Finish with a generous sprinkle of Grana Padano.
Repeat: Continue like this until all ingredients are used up (usually 4 or 5 layers are made).
The final touch and cooking: On the last layer, be generous with the scamorza, the Grana Padano, and the remaining walnuts to create an inviting crust.
The trick for softness: Since there is no béchamel, I recommend adding 2-3 tablespoons of water or milk to the corners of the pan before baking. This will create the steam needed to cook the fresh pasta well without drying it out.
Bake in a preheated static oven at 390°F for about 20-25 minutes. If you see that the surface darkens too quickly, cover with a sheet of aluminum foil for the first 15 minutes.
Let the lasagna rest outside the oven for 5 minutes before cutting: the layers will compact and the flavors will settle, making the slice perfect.
Storage, Tips, and Variations
In the refrigerator: Once cooked, the lasagna stores perfectly in an airtight container for 2-3 days.
In the freezer: You can freeze them either raw (if all ingredients were fresh) or cooked. In the latter case, let them cool completely before putting them in the freezer. They last for about 2 months.
The trick for reheating: To prevent them from drying out (being without béchamel), reheat them in the oven covering with a sheet of aluminum foil and adding a splash of water at the bottom of the dish. If using the microwave, cover them with the appropriate dome.
Choosing the radicchio: If you find Tardive Treviso Red Radicchio, the result will be exceptional. It’s less bitter and crunchier than the early variety.
Blanching, yes or no? Even if the package of fresh lasagna says “directly in the dish,” I always recommend blanching them for 30 seconds in salted water with a drizzle of oil. This will make them much more tender, crucial in a recipe without béchamel.
Moisture is key: Do not drain the radicchio too much from its cooking juices; that flavorful liquid will help cook the pasta.
Speck and Radicchio Version: For an extra smoky and savory note, add crispy speck matchsticks (sautéed separately) between one layer and another.
Touch of sweetness: If the radicchio is too bitter, add a teaspoon of chestnut honey to the chopped walnuts or a handful of raisins to the radicchio while it wilts.
“Green” Variant: Replace half of the radicchio with fresh spinach or small cubes of pumpkin for a more delicate and colorful flavor.
Gluten-Free: Just use gluten-free lasagna sheets (now you can find excellent fresh ones) and make sure the gorgonzola is certified.
Lasagna with Radicchio, Gorgonzola, and Walnuts – Other Recipes
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FAQ (Questions and Answers)
Can I prepare the lasagna in advance?
Absolutely yes! In fact, lasagna prepared the day before is often even better because the flavors have time to blend perfectly. You can assemble them and store in the fridge (raw or already cooked) and bake when needed.
Won’t lasagna without béchamel become too dry?
It’s a common concern, but the secret is moisture! Make sure not to let the radicchio dry out too much in the pan and add a splash of milk or water to the corners of the dish before baking. Additionally, the abundant scamorza and gorgonzola will melt, creating a very creamy emulsion that won’t make you miss the béchamel.
Which type of radicchio is best to use?
The Treviso Red Radicchio (Early or Tardive) is ideal for its texture. However, if you prefer a less bitter flavor, you can use Chioggia Radicchio (the round one) or blanch the leaves briefly before sautéing to release some of the bitterness.
Can I replace the gorgonzola?
If you don’t like the intense taste of gorgonzola, you can replace it with stracchino, taleggio, or crescenza. You will still have a stringy and creamy lasagna, but with a milder flavor.
Do I need to blanch the fresh pasta before using it?
It depends on the thickness of the sheet. If it’s very thin (veil), you can use it directly. If you prefer a softer and “richer” lasagna, blanching for 30 seconds in water with a dash of oil is always a good idea, especially in this version without béchamel.
How do I make the walnuts even more flavorful?
A small trick: lightly toast them in a non-stick pan for 2 minutes before chopping them. The heat will release the walnut’s essential oils, making the scent of your lasagna irresistible
