If you love bold flavors and enveloping textures, you absolutely must try my radicchio and asiago lasagna. In this recipe, you’ll discover how Treviso radicchio, with its characteristic bitter note, pairs divinely with the sweetness of homemade béchamel sauce and the gooey heart of asiago.
It’s a rich and refined vegetarian main course, perfect if you want to impress your guests during a Sunday lunch or a special occasion. By following my steps, you’ll learn to layer these winter flavors to achieve a golden crust and a very soft interior. Let’s get to work!
If you love lasagna, try the pesto lasagna, the lasagna with zucchini crepes, the pumpkin lasagna or even the vegetable ragù lasagna.
And if you have a few slices left… don’t worry: the next day they are even better!
HERE you’ll find all my main courses.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for preparing radicchio and asiago lasagna
- 3 1/2 cups Milk
- 6 tbsp Butter
- 2/3 cup All-purpose Flour
- to taste Salt
- to taste Nutmeg
- 2.2 lbs late or Treviso radicchio
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
- 7 oz Asiago cheese
- 1/2 cup Grated Parmesan cheese (grated)
- to taste Extra virgin olive oil
- 5 1/3 oz Egg lasagna
Preparation of radicchio and asiago lasagna
Start by preparing the creamy base. Toast the flour with the butter in a saucepan until well combined. Add the hot milk gradually, stirring vigorously with the whisk to avoid lumps. Season with salt and nutmeg and continue cooking, always stirring, until the béchamel coats the spoon.
Wash and chop the radicchio into pieces, removing the root part. Coarsely chop the onion and sauté it in a large pan with a drizzle of oil. Add the radicchio to the onion and quickly toss everything with salt and pepper. It is important not to overcook it in the pan: it should wilt but retain color and texture, as it will finish cooking in the oven.
Take a baking dish and spread a first layer of béchamel on the bottom. Start alternating layers: place the egg lasagna, cover with béchamel, add some of the sautéed radicchio and the cubed cheese. Continue like this until you have used all the ingredients, I generally make 5-6 layers.
Finish the last layer with plenty of grated Parmesan cheese and a light drizzle of oil to promote a golden crust. Bake in a static oven at 392°F for about 20 minutes. Let the lasagna rest for a few minutes out of the oven before serving, so the slice will be more compact and creamy.
Advice
The right radicchio: If you use late radicchio, you’ll achieve a crunchier texture and a sweeter flavor; with the classic Treviso radicchio, the bitter note will be slightly more pronounced but well balanced by the béchamel.
Fluid béchamel: Keep it fluid! If your béchamel is too thick, the lasagna pasta won’t have enough liquid to cook well and will be rubbery.
Cheese distribution: Using sliced cheese ensures an even melt in every part of the lasagna, unlike cubes that might cluster in certain areas.
Variants
Walnut crunch: Add coarsely chopped walnut kernels between the layers: radicchio and walnuts are a classic unbeatable combination.
Smoked version: Replace the mild asiago with smoked scamorza to give an extra touch of character that contrasts magnificently with the radicchio.
Wine splash: While sautéing the radicchio in the pan, you can deglaze with half a glass of red wine (a Merlot or a Cabernet) to enhance the aromas.
Storage
In the fridge: The lasagna keeps perfectly for 2 days in a closed container.
In the freezer: You can freeze it already portioned after cooking and cooling. When ready to consume, heat directly in the oven at 320°F covered with foil.
Your turn
These radicchio lasagna are my favorite way to celebrate winter at the table. A perfect balance of flavors that speaks of festivity and family warmth.
If you try them, snap a photo and tag me on social media: I can’t wait to see your gooey layers! And you, which cheese do you prefer to pair with radicchio? Let me know in the comments!
Frequently Asked Questions
Do I have to blanch the lasagna?
If using thin dry or fresh ones, with this amount of béchamel, it’s not necessary. If you prefer very soft pasta, you can dip them in boiling water for 30 seconds.
Is the bitterness of radicchio noticeable?
The secret is the onion: by letting it wilt well before adding the radicchio, its sweetness will naturally balance the flavor.
Can I use Chioggia radicchio?
Yes, but keep in mind that it is more watery. Sauté it over high heat to prevent it from releasing too much water in the lasagna.
