Recipes
Radicchio and gorgonzola lasagna
Radicchio and gorgonzola lasagna are the ideal recipe for preparing a tasty and tasty first course.
Tasty and also perfect for vegetarians , radicchio and gorgonzola lasagne are one of the Sunday dishes par excellence. The preparation, like the traditional recipe , is really simple and you can decide how far to go: homemade or packaged pasta? Prepare the béchamel or buy the ready-made one?
In short, everyone can make a great impression with this lasagna. The secret is to perfectly balance the bitter flavor of the radicchio (if you don't like it, we recommend buying the round radicchio, which tends to be less bitter) with that of the béchamel sauce and the zola. But let's see together how.
Ingredients
For the bechamel
- Butter – 60 g
- Flour 00 – 60 g
- Whole milk – 600 ml
- Sweet Gorgonzola – 150 g
- Fine salt – to taste
- Nutmeg – to taste
For the lasagna
- Fresh pasta for lasagna – 250 g
- Radicchio – 1 head
- Onion – 1
- Extra virgin olive oil – 2 tablespoons
- Fine salt – to taste
- Spicy (or sweet) Gorgonzola – 150 g
- Grated parmesan – 60 g
Preparation
Radicchio and gorgonzola lasagna
First prepare the béchamel sauce . Melt the butter in a saucepan, add the flour and once you have obtained a nice hazelnut colored roux, pour in the milk . Mix with a whisk and let it thicken for about 10 minutes, adding salt and nutmeg at the end.
Add the gorgonzola to the still hot béchamel and stir until it has melted.
Then finely slice both the onion and the radicchio , having removed the hard part at the base. Stew them in a pan with oil for about 10 minutes, adding a pinch of salt .
At this point you can assemble the lasagna . Spread a layer of béchamel on the bottom of a baking dish, cover with fresh pasta ( here is the recipe for making it at home) then begin to compose the layers as follows: béchamel, radicchio, diced gorgonzola and parmesan . Continue until all the ingredients are used up but keeping in mind that you will have to obtain at least 3 layers of pasta. If you want, you can leave the last one with just the béchamel sauce and grated cheese.
Bake in the oven at 180°C for 30 minutes and leave to cool for at least 10 minutes before cutting.
We used two types of gorgonzola to give the recipe even more flavour, but you can also use just one type: sweet for a more delicate flavour, spicy for a stronger one. Similar and equally excellent are the radicchio and taleggio lasagna .
Those with a sweet tooth can also add a handful of crumbled walnuts or speck sticks between the layers as in radicchio and speck lasagne .
Conservation
The radicchio and zola lasagna can be assembled a day in advance and stored in the fridge. Once cooked, they can be kept refrigerated for 2-3 days or frozen (better if already divided into portions) for up to 2 months.
Read also
Radicchio and gorgonzola pasta: creamy and irresistible!
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