Lasagna with Radicchio, Savoy Cabbage, and Sausage

Traditional and Bimby Recipe.

This is a rich and flavorful main course that you can create with puff pastry—whether store-bought, homemade, or dry.

It’s a delightful dish for the whole family, perfect for Sundays or family lunches. I will show you the preparations—first the traditional way and then with the Bimby—and finally, we’ll assemble the Lasagna with Radicchio, Savoy Cabbage, and Sausage in the same manner for both versions.

Ingredients

Let’s go shopping

10.58 oz smoked provola
3.53 oz mixed caciotta
2 tbsp extra virgin olive oil
3 cloves garlic
8.82 oz radicchio
8.82 oz savoy cabbage
1.1 lbs sausages
4 eggs (hard-boiled)
to taste salt
1 qt béchamel sauce (follow my recipe)
10.58 oz egg lasagna (fresh or 8.82 oz dry)
1.76 oz grated Parmesan cheese

Lasagna with Radicchio, Savoy Cabbage, and Sausage

Tools

What we need to make

1 Knife
1 Cutting Board
1 Frying Pan
1 Pot for béchamel sauce
1 Baking Pan lasagna pan

Steps

Traditional Preparation

Chop the smoked provola and caciotta, set aside, and hard-boil the eggs
Wash the radicchio and cut it into strips
Do the same with the savoy cabbage
Place the extra virgin olive oil and garlic in a sufficiently large pan, season: 3 minutes. Remove the garlic.
Add the radicchio
and the savoy cabbage and cook: 10 minutes, stirring occasionally. Lightly salt and stir
and set aside to drain and save any cooking water.
Prepare 1 liter of béchamel following my recipe click here
While the béchamel is cooking, take 150 g of sausage, remove the casing, and chop it again, then as soon as the béchamel is ready, turn off the heat and add the chopped sausage.
Mix well, and add 50 g of cooking water from the cooked radicchio and savoy cabbage, mix.
If the vegetables did not release water, add it from the tap.
Filling
Place the smoked provola and caciotta in the mixing bowl, chop: 10 sec/speed 6. Remove and set aside.
Next, add the extra virgin olive oil and garlic to the mixing bowl, season: 3 min/120°C/speed 1. With the basket on top.
Remove the garlic.
Add the radicchio and savoy cabbage and cook: 10 min/100°C/reverse speed stirring occasionally.
Lightly salt and mix: 30 sec/spoon speed. Remove from the mixing bowl, set aside to drain, and save any cooking water.
Place the milk, flour, butter, and salt in the mixing bowl, cook: 12 min/90°C/speed 4. with the basket instead of the measuring cup. Let it cool in the mixing bowl for 20 minutes.
Add 150 g of sausage removed from the casing and chop: 20 sec/speed 6. Gather at the bottom with the spatula.
Pour in 50 g of cooking water from the cooked radicchio and savoy cabbage and mix: 10 sec/speed 4.
If the vegetables did not release water, add it from the tap.
At this point, take the remaining sausage, remove it from the casing, and put it in a bowl.
Let’s start our lasagna
Place a ladle of béchamel at the bottom of the baking pan.
Take a layer of egg pasta and distribute the various layers of filling on it, starting with a spoonful of béchamel, then crumble a little sausage, add some vegetables,
the provola, and finally diced hard-boiled egg.
Pour a little béchamel and continue until all the ingredients are used up.
Set aside a little béchamel to add after baking if the lasagna appears dry on the surface.
Complete the whole baking pan and cover it with parchment paper and bake in a preheated oven for about 20 minutes at 356°F static.
After the time is up, do the fork test, and if they are cooked, remove from the oven and distribute the rest of the béchamel. Serve hot with a sprinkle of Parmesan.
Here are your Lasagna with Radicchio, Savoy Cabbage, and Sausage ready