Lasagna with radicchio

I am happy to guide you in preparing lasagna with radicchio, a dish that combines the tradition of Italian baked pasta with the bitter and distinctive taste of radicchio. The following recipe is an Italian variant of a classic baked pasta dish.

Ingredients

• 200 g of red Treviso radicchio
• 250 g of egg lasagna (preferably fresh)
• 300 g of béchamel sauce
• 150 g of Fontina cheese, or another soft and easily melt-able cheese
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil to taste
• 1 clove of garlic
• 1 glass of white wine (optional)

Preparation

1. Start by washing and cutting the radicchio into strips. In a pan, sauté a clove of garlic with a drizzle of e.v.o. oil, then add the radicchio and let it wilt. If desired, you can deglaze with a glass of white wine and let the alcohol evaporate.
2. Prepare the béchamel sauce in a saucepan, heating the milk and then adding flour and butter previously melted and blended in another pot. Season with salt, pepper, and nutmeg and cook until the béchamel sauce has thickened.
3. Cut the Fontina or the selected cheese into cubes or thin slices.
4. Prepare a baking dish by greasing it with a drizzle of oil and start composing the lasagna by alternating layers of pasta with radicchio, béchamel sauce, and Fontina.
5. After arranging the last layer of lasagna, cover with the remaining béchamel and a generous sprinkling of Parmesan.
6. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface appears golden and crispy.
7. Let the lasagna rest for a few minutes before serving to facilitate the cutting of portions.

Curiosity

Lasagna with radicchio is a very popular winter recipe in the areas of Veneto, where the red Treviso radicchio is widespread and appreciated for its decisive flavor that goes well with the sweetness of the béchamel and the intense flavor of the cheeses.