Radicchio and leek lasagna is a vegetarian first course perfect for Sunday lunch: simple, flavorful and tempting. For a crunchy touch you can add some chopped walnuts to the radicchio and leek lasagna.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredienti
- 1.5 lb late-season radicchio
- 0.9 lb leeks (weight before cleaning)
- 2 tbsp Gusto Toscano onion tears
- 2 tbsp extra virgin olive oil
- 2 cups béchamel sauce
- 3.5 oz asiago (fresh)
- 6 lasagna sheets (thin)
- to taste grated Parmesan
- to taste salt
Strumenti
- 1 Casserole with low sides
- 1 Cutting board
- 1 Knife
- 1 Baking dish
Passaggi
Wash the radicchio and cut it into thin strips. Wash the leeks, trim the ends and slice them into rounds. In a casserole pan heat the oil and gently stew the leeks with the radicchio over low heat. Season with salt. When the vegetables have softened, deglaze with the Gusto Toscano onion tears; this special balsamic will give a particular touch to the lasagna and will help to tone down the bitterness of the radicchio.
Assemble the lasagna: spread béchamel over the bottom of the baking dish, place a lasagna sheet, cover the sheet with more béchamel then add the vegetables, the asiago cut into small cubes, the Parmesan and continue layering until all ingredients are used. On the final top layer, use only béchamel, asiago and Parmesan.
Bake the lasagna in a preheated oven at 356 °F for about 25 minutes or until a nice golden crust has formed.
Let the lasagna rest for five minutes before cutting and serving.
