Susy`s Extra Fine Lasagna with Radicchio and Taleggio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lasane plate (s), fresh if possible
- 1 head radicchio, red
- 0.5 ½ onion (s), red
- 350 g Taleio
- 100 g parmesan, rated or Grana Padano
- 2 tablespoon olive oil, extra virgin
- salt
- Pepper, freshly ground
For the sauce:
- 2 tablespoon butter
- 2 tablespoon flour
- 650 ml milk
- salt
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Wash the radicchio and cut into strips. Finely dice the onion, sauté in 2 tablespoons of olive oil until translucent. Add the radicchio strips, season with salt and pepper, stir well and cook covered until the radicchio collapses.
- In the meantime, dice the Taleggio.
- Prepare the béchamel sauce:
- Melt 2 tablespoons of butter in a saucepan, stir in 2 tablespoons of flour and let it sweat without losing color. Pour in the cold milk and stir well. Bring to the boil while stirring, season with salt and season with grated nutmeg. Pour the Taleggio into the hot bechamel and let it melt. If one or the other piece remains unmelted, it doesn`t matter.
- Add the radicchio to the cheese bechamel and mix well. Season to taste with salt and pepper.
- The lasagna can now be prepared: put a little radicchio béchamel on the bottom of a dish, place pasta plates on top, béchamel, pasta plates, etc. Finish with béchamel, sprinkle with the grated Grana Padano or Parmesan and sprinkle flakes of butter on top.
- Bake in the oven at 180 degrees for 30 - 40 minutes. If the surface gets too dark before the end of the cooking time, simply cover with aluminum foil. For me this is usually not necessary.
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