Radicchio Lasagna is a dish that brings all the warmth of home cooking to the table, with a touch of originality. The radicchio gives that slightly bitter taste that perfectly balances with the sweetness of the béchamel and the creaminess of the cheese, creating an irresistible balance. It is an ideal recipe for when you want something special but simple to prepare, perfect for family Sundays or to surprise friends with a flavor different from the usual. If you love lasagna, try pesto lasagna, zucchini crepes lasagna, pumpkin lasagna, or vegetable ragù lasagna.
And if you have a few slices left… no worries: the next day they are even better!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for making Radicchio Lasagna
- 3 1/3 cups Milk
- 5 2/3 tbsp Butter
- 2/3 cup All-purpose flour
- to taste salt
- to taste nutmeg
- 2.2 lbs Treviso or tardive radicchio
- 1 onion
- to taste Extra virgin olive oil
- to taste Salt
- 7 oz Sliced cheese
- 1 1/3 oz Parmigiano Reggiano (grated)
- to taste extra virgin olive oil
- 5 1/3 oz Egg lasagna sheets
Tools
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- Saucepan
- Whisk
- Baking dish
Preparation of radicchio and asiago lasagna
Toast the flour with the butter in a saucepan. Add the hot milk while stirring with the whisk to avoid lumps. Season with salt and nutmeg and cook, always stirring, until the béchamel coats the spoon.
Wash and cut the radicchio into pieces, removing the root. Chop an onion coarsely and sauté it in a pan with a drizzle of oil. Add the radicchio to the onion and sauté quickly, with salt and pepper, without overcooking it.
Put a layer of béchamel in a baking dish and alternate layers of lasagna with béchamel, then radicchio and cheese. Make several layers until you finish the ingredients. Finish with grated cheese and a light drizzle of oil. Bake at 392°F (200°C), in a static oven, for about 20 minutes.
Storage
Store the lasagna in the fridge for a couple of days. You can also prepare it the day before and gratinate it at the last moment.
