Recipes
Radicchio and sausage lasagna
Radicchio and sausage lasagna is one of those quick and easy recipes that all diners will agree on.
In this recipe, we will see how to proceed to prepare radicchio and sausage lasagna in a perfect way, so as to obtain a creamy and stringy dish. To prepare them we recommend using a particular type of radicchio, the red one from Treviso which differs in its particular elongated shape and narrow leaves.
The radicchio and sausage lasagna is characterized by the typical slightly bitter flavor of the radicchio which, accompanied by the intense flavor of the sausage, makes the dish irresistible. So let's see the ingredients and the procedure for this radicchio lasagna, perfect for family dinners.
Preparation
Radicchio and sausage lasagna
First, prepare the béchamel by melting the butter in a saucepan and adding the flour . Once the roux has browned, slowly pour in the milk and mix with a whisk. Cook until the sauce has thickened (about 10 minutes) then season with salt and nutmeg .
Then proceed by washing and cleaning the red radicchio . Remove the final core and slice it finely. Also clean an onion and chop it with a knife.
In a pan, pour the oil and add the onion and radicchio , cooking them over medium heat for about ten minutes until they are tender. From the beginning add a pinch of salt which will aid cooking.
Flake the sausage using a fork then add it to the cooked radicchio and continue cooking for about another 5 minutes.
Once all the ingredients are ready you can assemble the lasagna . Prepare a baking dish and spread a layer of béchamel sauce at the base, cover with a layer of fresh pasta and continue with béchamel sauce, radicchio and sausage and a sprinkling of parmesan. In total you will have to obtain at least 3 layers of pasta .
Place the baking dish in a preheated oven at 180°C for about 25 minutes . Let them cool for 10 minutes before serving.
This recipe lends itself to several variations, one better than the other. For example, you can add walnuts in the various layers (50 grams well distributed will be enough) or stringy cheese such as smoked scamorza, mozzarella or gorgonzola. In this case you need about 150 grams.
A further clarification: we used fresh egg pasta, but you can use either the dry one which does not require pre-cooking (read on the packaging to find the right one) or prepare homemade lasagna pasta .
Conservation
You can keep the radicchio lasagna in the freezer for about a month. When you want to eat it, leave it out of the freezer for 20 minutes and defrost it in the microwave. Then, reheat it in the oven or always in the microwave. If not frozen, refrigerate for 2-3 days in an airtight container.
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Radicchio lasagna
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