Lasagna with radicchio, speck, and smoked cheese is an incredibly tasty main course! Easy to prepare, they’re perfect for holiday lunches, whether it’s Christmas or a family Sunday. And if you love smoked flavors, these lasagna are a must-try!
Here are some more lasagna ideas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 – 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the radicchio lasagna
- 2 cups milk
- 3 tbsps butter
- 5 tbsps all-purpose flour
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 12 oz radicchio (round)
- 9 oz smoked cheese
- 4 oz speck (thinly sliced)
- 3.5 tbsps red wine
- 1 small yellow onion
- 3.5 tbsps extra virgin olive oil
- 9 oz lasagna sheets
Tools
- 1 Pan
- 1 Cutting board
- Knives
- Spoons
- 1 Baking dish 8 x 8 inches
Preparation of the radicchio lasagna
WITH BIMBY: Put the milk, flour, butter cut into small pieces, black pepper, nutmeg, and salt into the mixing bowl. Cook for 12 minutes at 194°F, speed 4, and keep warm in the bowl.
WITHOUT BIMBY: Heat the milk in a small saucepan. In another saucepan, heat the butter until it melts and add the flour, stirring quickly with a hand whisk; when the mixture reaches a hazel color, remove from the heat and gradually add the previously heated milk while stirring constantly. Add the salt, nutmeg, and black pepper, and continue cooking over medium-high heat, stirring for about ten minutes or until the desired thickness is reached. Keep warm in the pan.
In a pan, heat the oil, then add the finely chopped onion and let it soften. At this point, add the finely chopped radicchio and stir for a few minutes. Deglaze with the red wine and continue cooking until the alcohol has completely evaporated.
Turn off the heat and pour the béchamel sauce into the pan, stirring and mixing everything well. Meanwhile, chop the smoked cheese into small pieces with a knife and set aside.
Now that everything is ready, let’s assemble our lasagna. Take the baking dish and make a first layer by placing the pasta sheets at the base, covering them with the radicchio and béchamel sauce, then add the chopped smoked cheese and slices of speck.
Repeat this step until all ingredients are used up. Cover the baking dish with aluminum foil and bake in a hot oven at 392°F, static, for 30 minutes. Then remove the aluminum foil and let the surface brown for another 10 minutes at 392°F. Serve the lasagna hot.
Notes
The radicchio lasagna can be stored in the refrigerator for two days.
Once cooled, they can be frozen. If there are leftovers, I freeze them already in portions, so I can use the right amount. You can either defrost them in the refrigerator first and then heat them in the oven, or put them in the oven while still frozen.
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