Lasagna with radicchio

Lasagna with radicchio

Tags: Vegetarian World cuisine
2
9

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 / Baking 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