They are a vegetarian version of the classic dish prepared with meat sauce and béchamel sauce. To try on these cold days
When it comes to lasagna you have to do it in a reverential tone, given what they represent for Italian cuisine. True comfort food, whose recipe is handed down from mother to daughter, are the dish par excellence that recalls the intimate and familiar atmosphere of home. There traditional version contemplates the use of meat sauce and béchamel sauce, but the variations can be even tastier, especially if based on vegetables and tasty cheeses, such as those radicchio and gorgonzola. Let's try to prepare them together.
The home-made bechamel is better
Do not be overwhelmed by laziness, buying an industrial béchamel sauce. If you decide to get to work to prepare lasagna, that everything is but a simple and quick dish, do not spoil everything with a béchamel sauce in a tetra pack. Put in a saucepan 100 g of butter and immediately after 100 g of flour. Melt the butter, stirring with a whisk to avoid lumps. Add nutmeg and flush, 1 l of milk. Keep stirring until you see milk thicken. Switch off, add a pinch of salt and let it cool. You have prepared a béchamel in 5 minutes which will make your lasagna even better.
Gorgonzola, perfect also for those who do not tolerate lactose
Did you know, you lactose intolerant that gorgonzola can eat it? This cheese, thanks to the triple fermentation which is subjected to the milk needed to make it (lactic, with the yeasts and finally with the molds), is completely lactose free and is therefore recommended to all those who, while intolerant to this sugar, do not want to give up eating a good cheese.
The recipe for lasagna with radicchio and gorgonzola
Ingredients for 4 people: 500 g of lasagna dough, 500 g bechamel, 250 g sweet gorgonzola, 800 g red radicchio, 100 g shelled walnuts, grated parmesan, extra virgin olive oil, a knob of butter, salt and pepper.
Method: in a pan, brown the washed radicchio in a little oil and cut into strips. Add salt and keep aside. Grease a pan for lasagna and start to compose the recipe by placing a sheet of dough. Spread some radicchio leaves over it, the béchamel sauce ready and some pieces of gorgonzola. Add two tablespoons of coarsely chopped walnuts and then start over until you have finished all the ingredients. Finish with the béchamel sauce, a sprinkling of grated Parmesan and a few flakes of butter. Bake at 180 degrees for 30 minutes and then enjoy this dish full of taste.
