Lasagna with Radicchio and Sausage

Name: Lasagna with Radicchio and Sausage
Yield: 4 people
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 2 eggs; 7 tablespoons butter (about 100 grams); 3/4 cup all-purpose flour (about 100 grams); 4 1/4 cups milk (1 liter); Salt; Nutmeg; 2 sausages; 1/2 white onion; 3 heads Treviso radicchio; Olive oil; Salt; Butter; Grated Parmesan cheese

Chemamma @chemamma

Marano Vicentino

Lasagna is a classic dish and, for the holidays, it's the perfect main course! You can prepare it in advance and customize the ingredients to suit your guests' tastes. It's one of my husband's favorite dishes, and even the kids enjoy it, although the classic version is always their favorite!

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Ingredients

4 people

For the pasta:
1 2/3 cupsall-purpose flour (about 200 grams)
2eggs
For the béchamel sauce:
7 tablespoonsbutter (about 100 grams)
3/4 cupall-purpose flour (about 100 grams)
4 1/4 cupsmilk (1 liter)
Salt
Nutmeg
For the filling:
2sausages
1/2white onion
3 headsTreviso radicchio
Olive oil
Salt
To finish:
Butter
Grated Parmesan cheese

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Steps

1

Let's start with the pasta. Make a classic egg pasta by kneading the flour with the eggs until you get a smooth and uniform dough. Let it rest covered for about 30 minutes.
2

Prepare the filling. In a large pan, sauté a little olive oil with the chopped onion. Then remove the casing from the sausages and crumble them into the pan with your hands.
3

Let the sausage brown and in the meantime, cut the radicchio into pieces. Add it to the pan and cook covered until it wilts.
4

Now prepare the béchamel sauce. In a saucepan, melt the butter, add the flour, and create a roux. Also add the milk and let it thicken. Season with salt and nutmeg.
5

Take the pasta, divide it, and use a pasta machine to roll it out into thin sheets.
6

Finally, assemble the lasagna. Spread a layer of béchamel sauce on the bottom of the baking dish, then add a layer of pasta, a layer of béchamel, and a layer of radicchio and sausage. Create multiple layers. Finish with béchamel, grated Parmesan cheese, a few curls of butter, and some radicchio leaves.
7

Bake in a preheated static oven at 350°F (180°C) for 30 minutes covered with parchment paper, then uncover and bake for another 10 minutes or until the surface is nicely golden.
8

Serve and enjoy!