5 from 6 votes
Radicchio and Taleggio Lasagne
A scrumptious vegetarian recipe: Radicchio and Taleggio Lasagne!
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
4
to 6
Course:
Main Course
Cuisine:
Italian
Ingredients
Radicchio
- 2 radicchio
- 1 onion chopped, small
- 3 tbsp extra virgin olive oil
- salt to taste
Béchamel and Taleggio Sauce
- 1 béchamel sauce made with 1 lt - 34 oz. milk, 100 gms - 3.5 oz. butter and 100 gms - 3.5 oz. flour, salt and nutmeg, 34 oz
- 350 gms Taleggio cheese 12 oz
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 sauce and
- Taleggio cheese and
- 100 gms Parmigiano Reggiano cheese thinly grated, 3.5 oz
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.