When we talk about lasagna, we must do so with a reverential tone given what they represent for Italian cuisine. This is true comfort food that comes from a recipe handed down from generation to generation. This is a dish par excellence that recalls the intimate and familiar atmosphere of home.
The traditional version includes the use of meat sauce and béchamel, but different variations on this theme can be even more delicious, especially if they are based on tasty vegetables and cheeses like radicchio (Italian chicory) and gorgonzola. Shall we make it together?
Homemade béchamel is better
Don't give in to laziness and buy a ready-made béchamel sauce. If you decide to make lasagna, which is everything but a quick and simple dish, don't spoil it with an industrial béchamel.
Put 4 oz butter in a saucepan followed by 4 oz flour. Melt the butter immediately after. Stir with a whisk so that no lumps form. Add some nutmeg and whisk in 1 quart milk. Continue stirring until the milk starts to thicken. Turn off the heat, add a pinch of salt and let it cool.
In five minutes, you have a béchamel sauce that will make your lasagna taste way better!
Gorgonzola, perfect if you’re lactose-intolerant!
Did you know you lactose-intolerant people can eat gorgonzola cheese?
This cheese, thanks to the triple fermentation process that extracts the milk, is completely lactose-free and it is therefore recommended if you have lactose intolerance but don’t want to give up good cheese.
Recipe for Radicchio and Gorgonzola Lasagna
Serves 4
Ingredients:
1 lb lasagne pastry
1 lb béchamel sauce
9 oz sweet gorgonzola
2 lb red radicchio (Italian chicory)
4 oz shelled walnuts
grated Parmigiano Reggiano
extra virgin olive oil
a knob of butter
salt and pepper
Method:
in a frying pan, cook the radicchio (previously washed and cut into strips), letting it wither in a little oil. Salt and set aside.
Butter a baking dish for the lasagna and start to compose the recipe by arranging a sheet of pasta. Spread some radicchio leaves on top followed by the béchamel sauce and some pieces of gorgonzola.
Add two tablespoons of coarsely chopped walnuts and then start alternating the layers again until you have finished all ingredients.
Finish with béchamel sauce, a sprinkling of grated Parmigiano Reggiano cheese and a few pats of butter.
Bake at 350°F (180°C) for 30 minutes and… buon appetito!
Check out some tips for preparing lasagna with radicchio and gorgonzola in the photo gallery!