Radicchio lasagne are a delicate first course that I adore.
I really like radicchio not only dressed with tomatoes, but also in first courses and savory pies.
I often cook it with rice and this time I wanted to try it with lasagne.
Radicchio lasagne are suitable not only for important occasions.
For example, I made them the other day for lunch 🙂
I also really like their slightly bitter flavor and in addition to the radicchio I added bechamel and Asiago cheese.
If you don’t like their bitter flavor, you can cut it into strips and let it soak for 1–2 hours in cold water with lemon juice and vinegar.
P.S.: I also recommend trying:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 546.16 (Kcal)
- Carbohydrates 34.24 (g) of which sugars 9.59 (g)
- Proteins 23.86 (g)
- Fat 35.32 (g) of which saturated 12.98 (g)of which unsaturated 7.06 (g)
- Fibers 4.09 (g)
- Sodium 710.88 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the radicchio lasagne
- 9 oz lasagne (fresh sheets, about 9 oz)
- 14 oz radicchio (about 14 oz, roughly 1 large head)
- 5.3 oz Asiago cheese (about 5.3 oz, ~1 1/3 cups shredded)
- 2.5 cups bechamel sauce
- 1 onion
- 2 tbsp grated Grana Padano
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 2 Pans
- 1 Wooden spoon
- 1 Knife
- 1 Ladle
- 1 Baking dish
Steps for the radicchio lasagne
Prepare the bechamel following the recipe Light bechamel.
In a pan pour a drizzle of oil and the chopped onion, let it brown for a few seconds and add the radicchio previously washed and cut into strips. Cover with a lid and cook for 15-20 minutes, adding a little hot water if needed. Set aside and season with salt.
Take a baking dish and spread a few tablespoons of bechamel on the bottom, add lasagne sheets until the bottom is covered.
Put a layer of bechamel, a layer of radicchio, add pieces of Asiago.
Repeat with a layer of lasagne sheets, one of bechamel, one of radicchio, one of Asiago pieces until all ingredients are used.
Finish by sprinkling the surface with grated Grana Padano.
Preheat the oven to 356°F in convection mode and bake the radicchio lasagne for about 30 minutes.
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