Lasagna with Radicchio, Savoy Cabbage, and Sausage

Traditional and Bimby Recipe.

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

It’s a pleasant dish for the whole family, perfect for Sundays or family meals. I will show you the traditional preparations first and then the Bimby version, and finally, we will assemble the Lasagna with Radicchio, Savoy Cabbage, and Sausage in the same manner for both cooking methods.

Ingredients

Let’s go shopping

10.5 oz smoked provola cheese
3.5 oz mixed caciotta cheese
2 tbsp extra virgin olive oil
3 cloves garlic
9 oz radicchio
9 oz savoy cabbage
1.1 lbs sausages
4 eggs (hard-boiled)
to taste salt
1 quart béchamel sauce (follow my recipe)
10.5 oz egg lasagna sheets (fresh or 8.8 oz dry)
2 oz grated Parmesan cheese

Lasagna with Radicchio, Savoy Cabbage, and Sausage

Tools

What we need to make

1 Knife
1 Cutting board
1 Pan
1 Pot for béchamel
1 Baking dish lasagna pan

Steps

Traditional Preparation

Chop the smoked provola and caciotta cheese, set aside, and prepare the hard-boiled eggs
wash the radicchio and cut it into strips
do the same with the savoy cabbage
Place in a large enough pan the extra virgin olive oil and garlic, cook: 3 minutes. Remove the garlic.
Add the radicchio
and the savoy cabbage and cook: 10 minutes, stirring occasionally. Slightly salt and stir
set aside to drain, saving any cooking water.
Prepare 1 quart of béchamel following my recipe, click here
While the béchamel is cooking, take 5.3 oz of sausage, remove from 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 2 tbsp of cooking water from the cooked radicchio and savoy cabbage and mix.
If the vegetables didn’t release water, add it from the tap.
Filling
Place the smoked provola and caciotta in the bowl, chop: 10 sec./speed 6. Remove and set aside.
Next, add the extra virgin olive oil and garlic to the bowl, cook: 3 min./248°F/speed 1. With the basket on top.
Remove the garlic.
Add the radicchio and savoy cabbage and cook: 10 min./212°F/anti-clockwise, stirring occasionally with the spatula.
Slightly salt and mix: 30 sec./spoon speed. Remove from the bowl, set aside to drain, and save any cooking water.
Place the milk, flour, butter, and salt in the bowl, cook: 12 min./194°F/speed 4. with the basket instead of the measuring cup. Let cool in the bowl for 20 minutes.
Add 5.3 oz of sausage, removed from the casing and chop: 20 sec./speed 6. Gather on the bottom with the spatula.
Pour 2 tbsp of cooking water from the cooked radicchio and savoy cabbage and mix: 10 sec./speed 4.
If the vegetables didn’t release water, add it from the tap.
At this point, take the remaining sausage, remove it from the casing, and place it in a bowl.
Let’s start our lasagna
Place a ladle of béchamel at the bottom of the baking dish.
Take a layer of egg pasta and distribute the various stuffing layers on it, starting with a tablespoon of béchamel, then crumble a little sausage, add some vegetables,
the provola, and finally diced hard-boiled egg.
Pour a little béchamel and continue this way until all the ingredients are used up.
Keep aside a little béchamel to add after cooking if the lasagna appears dry on the surface.
Complete the entire baking dish and cover it with parchment paper to cook in a preheated oven for about 20 minutes at 356°F static.
After the time, do the fork test, and if they are cooked, take them out of the oven and spread the rest of the béchamel. Serve hot with a sprinkle of Parmesan.
Here you go, the Lasagna with Radicchio, Savoy Cabbage, and Sausage are ready