Syrian-style Radicchio Lasagne

Ingredients

In this Syrian adaptation of the classic Italian dish, the traditional ingredients of lasagne are combined with Syrian spices and flavors. The addition of radicchio, a bitter leafy vegetable, adds a distinct taste to the dish. The meat sauce is infused with aromatic spices commonly used in Syrian cuisine, such as cumin, cinnamon, and allspice, giving it a unique flavor profile. The béchamel sauce is also enriched with Middle Eastern spices, adding depth and complexity to the dish. We alse have the original recipe for Lasagne al radicchio, so you can check it out.

• 9 lasagne noodles 9 lasagne noodles
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g ground beef (1.1 lb) 500g ground beef (1.1 lb)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 radicchio, thinly sliced 1 radicchio, thinly sliced
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (235ml) whole milk 1 cup (235ml) whole milk
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (100g) grated cheese (such as mozzarella or cheddar) 1 cup (100g) grated cheese (such as mozzarella or cheddar)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 35g (Sugar: 8g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagne noodles according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the ground cumin, ground cinnamon, ground allspice, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
6. 6.
   Add the radicchio slices to the skillet and cook until wilted.
7. 7.
   Pour in the tomato sauce and water, and simmer for 10 minutes to allow the flavors to meld together.
8. 8.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
9. 9.
   Gradually whisk in the milk, stirring constantly until the sauce thickens.
10. 10.
    Remove the saucepan from heat and set aside.
11. 11.
    To assemble the lasagne, spread a thin layer of the meat sauce on the bottom of a baking dish. Place a layer of lasagne noodles on top, followed by another layer of meat sauce. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.
12. 12.
    Pour the béchamel sauce over the lasagne, spreading it evenly.
13. 13.
    Sprinkle the grated cheese on top of the lasagne.
14. 14.
    Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and golden brown.
15. 15.
    Remove from the oven and let it cool 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.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Experiment with different types of cheese for a unique flavor profile.
• Serve the lasagne with a side of fresh salad for a refreshing contrast.
• Make the lasagne ahead of time and refrigerate overnight for the flavors to meld together even more.
• Freeze any leftovers for a quick and delicious meal on a busy day.

Serving advice

Allow the lasagne to cool for a few minutes after baking to allow it to set. This will make it easier to slice and serve.

Presentation advice

Garnish the lasagne with a sprinkle of fresh parsley or basil leaves for a pop of color. Serve it on a large platter to showcase the layers and textures.