This, together with my Pesto Lasagne, has to be one of my all time favourite vegetarian lasagne! It is very easy to make and it only requires a few ingredients. Yet, the end result tastes amazing. I think Taleggio and Radicchio were created to be eaten together as their flavours complement each other perfectly. These lasagne are a fantastic vegetarian option that will please the whole family. Even my little ones enjoyed it! I think it also had something to do with the fact that they looked purple-pinkish! I must admit, I too love the colour! They make the perfect Sunday lunch meal! Buon appetito!
Radicchio and Taleggio Lasagne
A scrumptious vegetarian recipe: Radicchio and Taleggio Lasagne!
- 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
- 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
- Béchamel and Taleggio sauce
- 100 gms – 3.5 oz. Parmigiano Reggiano thinly grated
Wash and shred the radicchio and keep it aside.
Thinly chop the onion and put it in a pot with the extra virgin olive oil. Sauté for a couple of minutes until the onion becomes translucent.
You should not have to add water as radicchio usually creates a little liquid while cooking, but do keep an eye on it and adjust the water if needed. Your end result has to be rather dry though.
When cooked, keep aside until cool.
Béchamel and Taleggio Sauce
Make the béchamel sauce as per my tutorial and keep it aside.
Chop the Taleggio cheese and add it to the béchamel sauce. Mix until melted.
Prepare the lasagne sheets as per my instructions on How to make egg pasta dough and How to make lasagne sheets.
When ready to assemble put a large pot with salty water on the fire and bring to a boil.
Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).
Remove them with a slotted spoon and put them on a clean tea towel to cool down.
Now you are all set to start assembling your lasagne. Start with a layer of béchamel, Taleggio and Radicchio sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of béchamel, Taleggio and Radicchio sauce and grated Parmigiano Reggiano. Add another layer of pasta and repeat the layers until you run out of pasta. Finish off with some béchamel, Taleggio and Radicchio sauce and Parmigiano Reggiano.
Cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then grill for 5 to 10 minutes until the top gets golden brown. Serve warm.
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.
Che buone queste lasagne!!!! Peccato che non riesco a trovare il taleggio
Lily (A Rhubarb Rhapsody) says
I’m a huge fan of your pesto lasagne and have made it quite a few times now so I’ll be sure to give this recipe a go in the near future!
Radicchio and taleggio balance each other beautifully—I can just imagine what a heavenly lasagna they must make together!
Another great recipe which worked well and was enjoyed by the whole family. The Taleggio and radicchio balance each other beautifully. Definitely worth making again. Thank-you for sharing this recipe and thank-you for such clear instructions.