Ingredients
Dry egg puff pastry for lasagne
250 gr
Radicchio
400 gr
Scamorza
125 gr
White onion
1/2
Grated Parmesan cheese
qb
Extra virgin olive oil
qb
sale
qb
For the bechamel sauce
A latte
600 ml
Butter
60 gr
Flour
60 gr
nutmeg
qb
sale
qb
Radicchio lasagne is a rich and full-bodied first course that is very easy to prepare. A vegetarian twist on the classic Bolognese lasagne, ideal to bring to the table during the winter season for Sunday lunch with the family or for dinner with special guests , paired with a bottle of structured red wine.
Here the dry egg pasta , which goes straight into the pan without the need for blanching, is alternated with layers of homemade béchamel sauce , fried radicchio and sliced scamorza. Finally, there is a generous handful of grated parmesan and other diced cheeses that, when cooked, create a delicious crunchy crust on the surface and a creamy and chewy filling.
After the first quarter of an hour, check the doneness of the pasta: if the surface darkens too much, we recommend covering the dish with aluminum foil and then putting it back in the oven for the remaining minutes.
If you want to take advantage of the preparation time, you can prepare the lasagna in advance , even the day before, and then bake it just before serving: the final result will be just as amazing.
Find out how to prepare radicchio lasagna by following the step-by-step instructions and advice. If you liked this recipe, also try the leek and scamorza lasagna or the pistachio lasagna.
How to prepare lasagne with radicchio
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