Radicchio Lasagne

I’m happy to guide you through making radicchio lasagne, a dish that combines the tradition of Italian baked pasta with the characteristic bitter flavor of radicchio. The following recipe is an Italian variation of a classic baked pasta.

Ingredients

• 200 g radicchio rosso di Treviso
• 250 g egg lasagne (preferably fresh)
• 300 g béchamel
• 150 g Fontina cheese, or another soft, easily melting cheese
• 50 g grated Parmesan
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil to taste
• 1 garlic clove
• 1 glass white wine (optional)

Preparation

1. Start by washing and slicing the radicchio into thin strips. In a pan, sauté a garlic clove with a drizzle of extra virgin olive 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 in a saucepan by heating the milk and then adding flour and butter that have been previously melted and combined in another pot. Season with salt, pepper, and nutmeg and cook until the béchamel has thickened.
3. Cut the Fontina or chosen cheese into cubes or thin slices.
4. Prepare a baking dish by greasing it with a drizzle of oil and begin assembling the lasagne by alternating layers of pasta with radicchio, béchamel, and Fontina.
5. After arranging the final layer of lasagne, cover with the remaining béchamel and a generous sprinkle of Parmesan.
6. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is golden and crispy.
7. Let the lasagne rest for a few minutes before serving to make portioning easier.

Interesting Facts

Radicchio lasagne is a beloved winter recipe in the Veneto region, where red radicchio from Treviso is widely available and appreciated for its bold flavor that pairs well with the sweetness of the béchamel and the intense taste of the cheeses.