Lasagna with radicchio

Lasagna with radicchio

Tags: Vegetarian World cuisine
2
8

Enjoy original Italian lasagne accompanied by flavourful ingredients of your choice, such as radicchio and nutmeg.

Ingredients

1 package
300 g
red radicchio
3 tbsp
cream
40 g
butter
For the béchamel sauce:
30 g
½ l
milk
30 g
butter
1 pinch/es of
salt and pepper
a little bit of
nutmeg

Preparation

Preparation of the béchamel sauce:

  • Pour the milk into a saucepan, add the butter and heat slowly.
  • Stirring constantly, add the flour, salt, pepper and nutmeg. Let simmer slowly over low heat, stirring constantly until the mixture thickens somewhat. Remove the saucepan from the heat and cover with a plate.
  • Pour the cream into a pan and heat slowly over low heat.
  • Cut the radicchio into slivers and add to the cream.
  • Add butter and let simmer for a bit.
  • Add the béchamel sauce, salt and pepper and stir well.
  • Add the Lasagne sheets, one at a time, to a pot of salted, boiling water. Let boil for 4-5 minutes.
  • Drain the sheets and place them next to each other on a cloth.
  • Place a layer of lasagne sheets in a buttered casserole dish, then add a layer of radicchio-and-sauce mixture. Repeat until all ingredients are used up, finishing with a layer of sauce mixture.
  • Bake in a pre-heated oven at 180°C (350°F, gas mark 4) for 35 minutes.

At a glance

Preparation time
35 min
Cooking time
45 min
Temperature
180°C
Difficulty
medium
Servings
4

Nutritional information

per 100g
protein 3g
fat 8g
carbs 22g
kcal 172
kj 724
Products in this recipe