The lasagna with radicchio and taleggio is a rich and flavorful vegetarian main course. These lasagnas are made of layers of fresh homemade pasta, and a winning, intense-flavored topping made of radicchio, taleggio, and béchamel sauce, with a sprinkle of grated Parmesan. Radicchio and taleggio are two ingredients that are often used to make risotto, but I prefer to make delicious lasagna with them. The lasagna with radicchio and taleggio will win over even the most refined palates!
For more appetizing recipes see the collection Baked Lasagna
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
Ingredients
- 4 Eggs
- 14.11 oz Flour
- 10.58 oz Radicchio
- 14.11 oz Taleggio
- 3.53 oz grated Parmesan
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
- butter for the baking dish
- 4.23 cups Milk
- 3.53 oz Butter
- 3.53 oz Flour
- to taste Nutmeg
- to taste Salt
Preparation
To make the Lasagna with Radicchio and Taleggio, prepare the pasta for the lasagna: knead the flour with the eggs until a homogeneous dough is obtained. Then, on a lightly floured pastry board, work the dough with your hands and then roll it out with a pasta machine to the desired thickness.
In a pot, soften the chopped onion with a drizzle of extra virgin olive oil. Clean the radicchio, wash and dry the chosen leaves, and cut it into strips, then add it to the onion, salt it, and cook until wilted; if necessary, add a tablespoon of hot water.
In the meantime, prepare the béchamel sauce: pour the milk into a small saucepan, add the grated nutmeg and a pinch of salt, then heat it. In another saucepan, pour the butter and melt it over low heat, then add the flour, mix vigorously with a hand whisk to avoid lumps. Then pour first a little hot milk and then the rest, continuing to stir over low heat, until reaching a creamy consistency.
When the béchamel sauce is nice and smooth, combine it with the radicchio and add the diced taleggio. Mix to blend the ingredients and stir well until the cheese is melted.
Boil the lasagna pasta in plenty of salted boiling water, then drain and dry them on a cloth.
Butter a baking dish and compose the lasagna by alternating a layer of pasta and one of filling with a sprinkle of grated Parmesan, finishing with the topping.
Bake in a preheated oven at 356°F (180°C) for about half an hour. At the end of cooking, take out the lasagna, let it cool for a few minutes, and then serve. Enjoy your meal!
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