Radicchio and Taleggio Lasagna, a very simple main dish perfect for family Sunday lunches or special occasions. The recipe is very simple and can be prepared in advance, then cook the lasagna later in the oven. Radicchio and taleggio are the protagonists of these lasagna, which now boast many variations. A masterpiece of taste and textures: layers of fresh egg pasta, alternating with a creamy and colorful bechamel enriched with radicchio and taleggio. To make this recipe, I sautéed the radicchio in a pan, leaving it slightly crunchy. To remove some of the bitter taste that characterizes radicchio, I suggest soaking it in a bowl with cold water for about ten minutes, after washing it very well. The addition of taleggio also makes these lasagna tasty and with an even more particular flavor. A vegetarian main dish, perfect to bring to the table even during the Christmas holidays. And now, let’s go to the kitchen together, because the radicchio and taleggio lasagna will be ready in a click!
If you are interested in other first course recipes for the holidays, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 486.70 (Kcal)
- Carbohydrates 41.75 (g) of which sugars 11.28 (g)
- Proteins 20.22 (g)
- Fat 26.67 (g) of which saturated 15.13 (g)of which unsaturated 4.50 (g)
- Fibers 1.85 (g)
- Sodium 2,344.37 (mg)
Indicative values for a portion of 215 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
- 9 oz egg lasagna
- 3 cups radicchio
- 2 tbsps extra virgin olive oil (plus some to grease the pan)
- 0.3 cup red wine
- 1 tsp sugar
- 10.5 oz Taleggio
- 2 oz grated Parmesan
- salt (to taste)
- pepper (to taste)
- 2 cups milk
- 2 tbsps butter
- 0.25 cup all-purpose flour
- salt (to taste)
- nutmeg (to taste)
- 2 oz grated Parmesan
Tools
- High-sided saucepan
- Frying pan
- Cutting board
- Knife
- Baking dish
- Hand whisk
Steps
First, take care of the vegetables. Trim the radicchio by removing the more damaged outer leaves, wash the others very well, drain them, and cut them into strips. Then transfer the cut vegetables into a bowl with cold water and let them soak for about ten minutes. This way, you’ll remove some of the bitter taste that characterizes radicchio. Next, heat a pan with the oil and add the vegetables. Season with salt and pepper, stir, and cook over high heat for a couple of minutes. Deglaze with the red wine, let the alcohol evaporate. Add the sugar, stir, and cook covered over low heat for about ten minutes, until the vegetables are wilted.
Meanwhile, prepare the bechamel. Melt the butter in a pan and add the flour all at once. Stir and add the roux to the milk previously brought to a boil. Cook the bechamel for about ten minutes, until it thickens. Then add the salt and nutmeg and stir. The bechamel will be less thick, but this is normal as it will allow the lasagna to cook better. If you want it thicker, add 10g more of flour.
Remove the crust from the taleggio, cut it into cubes and add it to the bechamel along with the grated cheese. Then also add the radicchio and stir. Grease a baking dish and lay down the first sheet of lasagna. Distribute the bechamel with taleggio and radicchio, then the grated cheese and another sheet of lasagna. Continue alternating layers this way until you’ve used up all the ingredients. Add more grated cheese on top and cover with aluminum foil.
Bake in a static oven at 428°F for 45 minutes. Then remove the aluminum foil and bake for another 5 minutes with the grill function, until a crust forms on the surface.
Storage and Advice for Radicchio and Taleggio Lasagna
This recipe can be prepared in advance and stored in the refrigerator for 1 or 2 days at most. When ready, take it out of the fridge 1 hour before and bake it in the oven. You can also freeze them either cooked or uncooked, in appropriate containers.
FAQ Questions and Answers for Radicchio and Taleggio Lasagna
What can I substitute for taleggio?
As an alternative to taleggio, you can use fontina or smoked scamorza, always adding them to the bechamel or together with the grated cheese in each layer, after slicing them.
