The recipe for Lasagna with radicchio and gorgonzola with walnuts is a simple first course to prepare, perfect during winter since radicchio is in season. The trick? Choose radicchio with fewer white parts, its taste will be sweeter and less bitter. I discovered this this morning thanks to my favorite greengrocer. Pietro’s Garden never disappoints when it comes to advice. “Dear Beatrice, you should take the one with the more purple parts; it’s less bitter!” And so I did since I don’t particularly like the bitterness of radicchio. In fact, I’ll tell you that I also added a sweet note of honey while stewing it in the pan. So, with no doubts about the radicchio, I decided to use sweet gorgonzola. Just in case my lasagna turns out bitter.
That said, know that the cooking time is about 25 to 30 minutes in the oven, so we can prepare the lasagna with radicchio and gorgonzola on the spot or make it in advance and heat it before serving.
You can add walnuts or not; I like them a lot and always keep some in the pantry.
Before moving on to the recipe, I remind you that if you want to become followers of the blog’s social profiles, you can choose the Facebook fan page Le Ricette di Bea or the Instagram profile of Le Ricette di Bea! With this lasagna with radicchio and gorgonzola, I celebrated the 17,000 followers of the page and hope to have given you one more recipe to enjoy with your loved ones or friends.
If you’ve made the homemade béchamel, try the recipe for Spinach and Robiola Cannelloni, delicious and wonderful! A first course that adults and kids will love, I assure you!
More lasagna recipes? I recommend the Lasagna with Pancetta, Scamorza, and Walnuts or if you like radicchio, try the creamy pasta with radicchio and pancetta! Try these other recipes you can find on my blog or by visiting the links I leave you below:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 531.40 (Kcal)
- Carbohydrates 50.62 (g) of which sugars 11.41 (g)
- Proteins 19.44 (g)
- Fat 29.11 (g) of which saturated 11.93 (g)of which unsaturated 6.16 (g)
- Fibers 2.76 (g)
- Sodium 588.29 (mg)
Indicative values for a portion of 150 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
- 6 sheets egg pasta, dry (or fresh)
- Half radicchio
- 3.5 oz gorgonzola (sweet)
- 2 tablespoons béchamel (homemade with my recipe)
- 1 teaspoon honey
- 10 walnuts
- as needed extra virgin olive oil
- 1 pinch salt
For the ingredients and preparation of the Homemade Béchamel with Butter, follow the recipe you find on my blog, click here.
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 2 Spoons
- 1 Baking dish
- 1 Oven
- 1 Brush
- 1 Nutcracker
Steps
Let’s start the preparation of the lasagna with radicchio by stewing the latter in a pan with a drizzle of extra virgin olive oil and a teaspoon of honey. Let it cook for a few minutes over medium heat with the lid on, stirring it with a wooden spoon during cooking. The cooking time is approximately 5 minutes. This will shorten the cooking time of the lasagna with radicchio and gorgonzola and make it softer. Obviously, the honey will sweeten it considerably, so if you like the bitterness of radicchio, you can leave out the honey. If, like me, you want to soften it a bit, feel free to add it.
Having completed this step, we can proceed by bringing the oven to temperature in static mode at 356°F (180°C). Now, whether you’ve chosen fresh egg pasta or packaged, the procedure will be the same. Just remember to boil the lasagna sheets if you’ve chosen fresh pasta.
Cut the gorgonzola into very small cubes so that we can better arrange it inside the lasagna. If you want, you can choose the sweet gorgonzola as I did.
Now let’s move on to creating the lasagna with radicchio, gorgonzola, and walnuts. Take a baking dish and brush the bottom with some béchamel (if you want to prepare it at home, follow my recipe: Homemade Béchamel with Butter) and place the first sheet of fresh pasta on top. Continue by adding the radicchio previously stewed in the pan, as I indicated.
Distribute some gorgonzola cubes and some previously shelled walnuts. If you like, you can also add a sprinkle of grated cheese or diced mozzarella. This addition of ingredients is to your liking. Proceed in this way until you finish the ingredients at your disposal. The last layer, to my taste, I garnish with whole walnuts, without crushing them, and add some more teaspoons of homemade béchamel with butter to make our lasagna with radicchio and walnuts even more stringy and creamy.
Bake the lasagna for about 25 to 30 minutes, be careful not to let it darken too much on the outside. Serve the lasagna with radicchio and walnuts hot and stringy. If you want, with a nice sprinkle of grated cheese. All that’s left for me to say is bon appétit, and I’ll see you for the next recipe!
Variations of the lasagna with radicchio:
The lasagna with radicchio has a thousand and one variants; you can add mozzarella instead of gorgonzola, pistachios instead of walnuts, scamorza instead of the other cheeses just mentioned. However, make sure to always stew the radicchio; this will make it soft and shorten the cooking times for the lasagna, making it more compact.
