Radicchio and Taleggio Lasagne
User Reviews
5.0
6 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
Italian
Radicchio and Taleggio Lasagne
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A scrumptious vegetarian recipe: Radicchio and Taleggio Lasagne!
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Ingredients
Radicchio
- 2 radicchio
- 1 small onion chopped
- 3 tbsp extra virgin olive oil
- salt to taste
Béchamel and Taleggio Sauce
- 1 lt – 34 oz. Béchamel made with 1 lt – 34 oz. milk, 100 gms – 3.5 oz. butter and 100 gms – 3.5 oz. flour, salt and nutmeg
- 350 gms – 12 oz. Taleggio cheese
To Assemble
- lasagne sheets made with 200 gms – 7 oz. flour and 2 eggs – click here for the recipe of the pasta dough – I used a little bit more than half, you can freeze the remaining Lasagne sheets
- radicchio
- Béchamel and Taleggio sauce
- 100 gms – 3.5 oz. Parmigiano Reggiano thinly grated
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Instructions
Radicchio
Béchamel and Taleggio Sauce
To Assemble
Notes
- You can assemble your lasagne the day before you serve them. Store them in the fridge and remember to take them out a few hours before baking them (you have to bring them back to room temperature) to make sure they do not remain cold on the inside even after they are baked.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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