- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 394.03 (Kcal)
- Carbohydrates 41.56 (g) of which sugars 10.29 (g)
- Proteins 16.07 (g)
- Fat 19.22 (g) of which saturated 2.49 (g)of which unsaturated 1.16 (g)
- Fibers 3.10 (g)
- Sodium 942.31 (mg)
Indicative values for a portion of 9 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
VARIANTS
Enhance the lasagna with some nuts: chopped walnuts, almonds, or hazelnuts.
Enhance the lasagna with some nuts: chopped walnuts, almonds, or hazelnuts.
Other types of cheese that can be used: caciocavallo (sliced), crescenza, gorgonzola, mascarpone, mozzarella, philadelphia, quark, robiola, scamorza (plain or smoked) sliced or diced, stracchino…
FISH, add some shrimp and do not use cheese.
CURED MEATS (speck, pancetta or sausage), add them in pieces when cooking the radicchio in the pan, as in this recipe.
STORING lasagna with red radicchio
In the REFRIGERATOR
– TO COOK: once assembled, they can be cooked later (within two days of preparation) and in the meantime stored in the fridge covered.
– COOKED: store in the fridge for up to three days and reheat before consumption.
– COOKED: store in the fridge for up to three days and reheat before consumption.
– COOKED: store in the fridge for up to three days and reheat before consumption.
In the FREEZER
– TO COOK: arrange the lasagna in the storage and cooking dish (disposable trays with lids are perfect). Place in the freezer with the preparation date and consume within 3 months. To achieve even cooking, it’s important to thaw them completely in the refrigerator.
– COOKED: once cool, cover with cling film and freeze for up to 4 months.
Before using, thaw overnight in the fridge, then cook at 350°F for the necessary time. To prevent drying out the surface: cover them with aluminum foil or pour a little milk or water on the surface.
