Lasagne al Radicchio with Creamy Bechamel Sauce

Ingredients

• 9 lasagne sheets 9 lasagne sheets
• 1 large radicchio head, thinly sliced 1 large radicchio head, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 47g, 7g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced radicchio to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
4. 4.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
5. 5.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce until thickened, about 5 minutes. Stir in half of the grated Parmesan cheese and season with salt and pepper.
6. 6.
   In a baking dish, spread a thin layer of the bechamel sauce. Place three lasagne sheets on top, followed by a layer of the sautéed radicchio. Repeat the layers until all the ingredients are used, finishing with a layer of bechamel sauce on top.
7. 7.
   Sprinkle the remaining grated Parmesan cheese over the lasagne.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Radicchio — Make sure to thinly slice the radicchio to ensure it cooks evenly and becomes tender. Remove any tough or wilted outer leaves before slicing.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some crumbled gorgonzola cheese between the layers of lasagne.
• If you prefer a milder taste, you can blanch the radicchio before sautéing it to reduce its bitterness.
• For a vegetarian protein boost, you can add a layer of cooked lentils or sliced mushrooms between the lasagne sheets.

Serving advice

Allow the lasagne to rest for a few minutes after baking to ensure it holds its shape when serving. Serve with a fresh green salad on the side to balance the richness of the dish.

Presentation advice

Garnish the lasagne with a sprinkle of fresh parsley or basil leaves for a pop of color. Serve it in individual portions on plates or in a baking dish for a rustic family-style presentation.