The lasagna with radicchio is a super tasty main course made with radicchio, a versatile vegetable with a bit of bitterness that gives the dish an unmistakable taste. You can use either Treviso DOP radicchio or late radicchio, which is a bit less prestigious but still very good. As cheese, I used scamorza, but you can choose any creamy or soft cheese you prefer. A delicious main course like the lasagna with ricotta and spinach. Let’s get to work and prepare the lasagna with radicchio together.
OTHER LASAGNA
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making lasagna with radicchio and asiago
- 3 1/3 cups Milk
- 2/3 cup 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 Sliced cheese
- 1/3 cup Parmesan cheese (grated)
- to taste Extra virgin olive oil
- 5.3 oz Egg lasagna sheets
Tools
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- Saucepan
- Whisk
- Baking Dish
Preparation of lasagna with radicchio and asiago
Toast the flour with the butter in a saucepan. Add the hot milk while stirring with the whisk to prevent lumps from forming. Season with salt and nutmeg and cook, stirring constantly, until the béchamel coats the spoon.
Wash and cut the radicchio into pieces, removing the root. Coarsely chop an onion and sauté it in a pan with a dash of oil. Add the radicchio to the onion and quickly toss, seasoned with salt and pepper, without overcooking it.
Place a layer of béchamel in a baking dish and alternate layers of lasagna with béchamel, then radicchio and cheese. Make multiple layers until all ingredients are used. Finish with grated cheese and a light drizzle of oil. Bake at 392°F, in a static oven, for about 20 minutes.
Storage
Store the lasagna in the fridge for a couple of days. You can also prepare it the day before and gratin it at the last moment.
