Description
A rich Italian lasagne made with radicchio and speck, offering a balance of bitter and smoky flavors.
Ingredients
Scale
- 250g lasagne sheets
- 200g speck, thinly sliced
- 1 large radicchio, shredded
- 300g ricotta cheese
- 100g grated Parmesan cheese
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500ml béchamel sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add speck and cook for 2-3 minutes.
- Add radicchio and cook until wilted. Season with salt and pepper.
- In a bowl, mix ricotta with half the Parmesan.
- Layer lasagne sheets, radicchio mixture, ricotta mixture, and béchamel in a baking dish.
- Repeat layers, finishing with béchamel and remaining Parmesan.
- Bake for 30-35 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use fresh lasagne sheets for best results.
- Radicchio can be replaced with spinach if preferred.
- Let lasagne rest before cutting to set properly.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: lasagne, radicchio, speck, Italian recipe