Lasagne with Radicchio and Sausage

Ingredients

• 9 lasagne sheets 9 lasagne sheets
• 1 pound (450g) Italian sausage, crumbled 1 pound (450g) Italian sausage, crumbled
• 1 head of radicchio, thinly sliced 1 head of radicchio, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 cups (470ml) bechamel sauce 2 cups (470ml) bechamel sauce
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 35g (8g sugars)
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the crumbled sausage to the skillet and cook until browned. Drain any excess fat.
4. 4.
   Add the radicchio to the skillet and cook until wilted.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   In a separate pot, cook the lasagne sheets according to package instructions. Drain and set aside.
7. 7.
   In a baking dish, spread a thin layer of tomato sauce on the bottom.
8. 8.
   Place a layer of lasagne sheets on top of the sauce.
9. 9.
   Spread a layer of the sausage and radicchio mixture over the lasagne sheets.
10. 10.
    Pour a layer of bechamel sauce over the sausage and radicchio mixture.
11. 11.
    Sprinkle with Parmesan and mozzarella cheese.
12. 12.
    Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
13. 13.
    Cover the baking dish with aluminum foil and bake for 25 minutes.
14. 14.
    Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
15. 15.
    Allow the lasagne to cool for a few minutes before serving.

Treat your ingredients with care...

• Radicchio — Make sure to remove any tough outer leaves and wash the radicchio thoroughly before slicing.
• Italian sausage — Use a high-quality Italian sausage for the best flavor. If you prefer a milder taste, opt for sweet Italian sausage instead of spicy.

Tips & Tricks

• To save time, you can prepare the lasagne in advance and refrigerate it overnight. Just bake it when you're ready to serve.
• For a vegetarian version, substitute the sausage with crumbled tofu or cooked lentils for a protein-rich alternative.
• If you prefer a milder flavor, you can blanch the radicchio before adding it to the skillet to reduce its bitterness.
• Experiment with different types of cheese, such as fontina or pecorino, to add a unique twist to the dish.
• Serve the lasagne with a fresh green salad on the side to balance the richness of the dish.

Serving advice

Allow the lasagne to rest for a few minutes after baking to ensure that it holds its shape when serving. Serve it with a sprinkle of fresh basil or parsley on top for added freshness.

Presentation advice

To make the lasagne visually appealing, cut it into individual portions and serve on plates or in shallow bowls. Garnish with a sprig of fresh herbs for an elegant touch.