Lasagne al radicchio – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 6
Italy Region / Locale: Italian Servings: Serves 6Lasagne al Radicchio is a delightful twist on the traditional Italian lasagna, richly layered with the unique, slightly bitter radicchio. Originating from the Veneto region of Italy, where radicchio is a staple in many dishes, this lasagne brings together the heart-warming essence of comfort food with a sophisticated gourmet edge. The combination of creamy béchamel sauce, indulgent cheese, and the robust flavors of radicchio make this dish both a celebration of Italian heritage and a modern culinary delight.
Ingredients
- Lasagna noodles – 12 sheets
- Radicchio – 2 heads, roughly chopped
- Olive oil – 2 tablespoons
- Garlic – 2 cloves, minced
- Ricotta cheese – 1 cup
- Parmesan cheese – 1 cup / 100 g, grated
- Mozzarella cheese – 1 cup / 100 g, shredded
- Béchamel sauce – 2 cups
- Salt – to taste
- Black pepper – to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the lasagna noodles according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped radicchio to the pan and cook until wilted. Season with salt and black pepper to taste.
- Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
- Layer 3 sheets of lasagna noodles over the sauce.
- Top with half of the ricotta cheese, a third of the radicchio, a third of the mozzarella, and a sprinkle of Parmesan.
- Add another layer of béchamel sauce followed by noodles, and repeat the layering process twice more.
- Finish with a generous topping of mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
- Let it rest for 10 minutes before slicing and serving.
Substitutions
- Radicchio -> Endive or kale
- Mozzarella cheese -> Provolone cheese
- Béchamel sauce -> Alfredo sauce
Enhancements in the Next Evolution
- Use a mix of radicchio and spinach for a balanced bitterness.
- Incorporate nutmeg into the béchamel for additional warmth.
- Add a splash of white wine to the radicchio while sautéing for more depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
