Lasagne with Radicchio and Montasio

Name: Lasagne with Radicchio and Montasio
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 6
Ingredients: Lasagne egg pasta 8.75 oz; Radicchio Treviso 12.4 oz; Beef ground 1.1 lbs; Onions ½; Carrots 1; Celery 1 rib; Garlic 1 clove; Red wine 2.7 oz; Fine salt 1 tsp; Thyme 2 tsp; Sage 2 tsp; Rosemary 0.3 tsp; Whole milk 2.1 cups; Montasio cheese 7 oz; Butter 2 tbsp; Type 00 flour ¼ cup

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557

Calories per serving

Energy Kcal 557
Carbohydrates g 43.6
of which sugars g 7.9
Protein g 37.1
Fats g 25
of which saturated fat g 13.28
Fiber g 4
Cholesterol mg 146
Sodium mg 401

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 20 min
Serving: 6

PRESENTATION

Lasagne al radicchio e Montasio is one of those dishes that just brings a special kind of comfort—especially on a cozy Sunday with family or while sharing food with friends. This tasty meal comes straight from northern Italy. We're talking flavors from both Veneto and Friuli Venezia Giulia, where you'll find the famous radicchio rosso di Treviso and DOP Montasio cheese. And you know what? This lasagne gives the familiar egg pasta layers a real regional twist.

Instead of the usual ragù, it’s got a mix of ground meat and tender Treviso radicchio. It’s cooked down with a splash of red wine—just a little extra punch. And the sauce? It's creamy Montasio cheese that melts through everything, giving the lasagne al radicchio e Montasio a moist and rich texture you don't find everywhere. The rough, eggy pasta sheets soak up all the good stuff, making each bite creamy and super satisfying.

In Veneto and Friuli, this ricetta lasagne radicchio Montasio is the go-to when you want something special but crave that homey vibe. The lasagne radicchio Montasio has a unique taste. It’s all about the slightly bitter radicchio and the smooth, nutty Montasio cheese, which makes it a bit different from the classic lasagne you might know. Thing is, even though there’s meat in there, the real stars are the veggies and cheese. So, you get something fresh and kinda lighter—a cousin to those golden lasagne al formaggio and lasagne vegetariane across Italy.

People love serving this at big lunches. Why? Because it holds up well and tastes even better when you let the flavors meld. Pretty much. Whether you’re into Italian or just want a twist on tradition, lasagne al radicchio e Montasio is the dish that makes everyone feel welcome and ready to dig in. It's a real celebration of regional ingredients, showing how simple, high-quality products can turn a familiar dish into something really really special. Seriously good.

INGREDIENTS

557

Calories per serving

Ingredients for a 8x12 inch baking dish: Lasagne egg pasta 8.75 oz (250 g); Radicchio 12.4 oz (350 g) - Treviso; Beef 1.1 lbs (500 g) - ground; Onions ½; Carrots 1; Celery 1 rib; Garlic 1 clove; Red wine 2.7 oz (80 ml); Fine salt 1 tsp (5 g); Thyme 2 tsp (2 g); Sage 2 tsp (2 g); Rosemary 0.3 tsp (2 g)

For the Montasio cream: Whole milk 2.1 cups (500 ml); Montasio cheese 7 oz (200 g); Butter 2 tbsp (30 g); Type 00 flour ¼ cup (30 g)

Preparation

How to prepare Lasagne with Radicchio and Montasio

To prepare the lasagna with radicchio and Montasio, start with the meat and radicchio ragù: wash the radicchio under running water, then cut the leaves into very thin strips 1. Then clean and dice the onion 2, the celery stalk, and the carrot 3, peeled and trimmed at the ends.

In a large pan, pour a drizzle of oil and the peeled clove of garlic. Then add the chopped onion 4, carrot, and celery 5 and also add the chopped aromatic herbs, which you have detached from the stems and chopped with a knife 6. Let the sauté soften over low heat.

Then, add the minced meat 7, stir with a wooden spoon to brown the meat for a few minutes. Then pour the red wine into the pan 8 and let it evaporate, at this point remove the clove of garlic 9.

Add the radicchio 10 as well, salt to taste, and let it cook for about 15-20 minutes. While the meat and radicchio ragù cooks, prepare the Montasio cream: cut the Montasio cheese into cubes 12.

Then heat the milk in a saucepan. Meanwhile, in a pot, pour the butter and melt it over very low heat, then add the sifted flour gradually 13 and stir continuously with a whisk 14. When you have obtained a lump-free and well-blended roux, add the previously heated milk 15. Stir continuously with the whisk and cook the mixture over low heat until it thickens.

Turn off the heat and add the Montasio cheese pieces 16, continuing to stir to melt it completely 17: the consistency of the cream should be such that if lifted with a spoon, it can remain on the surface for a bit before sinking. Now that the ragù and Montasio cream are ready, start assembling your lasagna, which you will then bake in the oven for a few minutes: take a 8x12 inch rectangular baking dish and pour a little Montasio cream on the bottom to spread with the back of a teaspoon 18.

Then lay the egg pasta sheets 20. Then cover the lasagna with a layer of Montasio cream 20 and then create a layer of radicchio ragù 21.

Continue with another layer of sheets 22, then bechamel and finally radicchio ragù. Continue until all the ingredients are used, with the radicchio ragù as the final layer, then sprinkle the lasagna with grated Montasio 23. Then bake in a static oven at 392°F for 20 minutes (if using a fan oven at 356°F for about 10 minutes). Once cooked 24, remove from the oven and serve your radicchio and Montasio lasagna hot!

Storage

You can store the radicchio and Montasio lasagna in the refrigerator, covered with plastic wrap or in an airtight container for 1-2 days.
You can prepare them the day before, keep them in the refrigerator covered with plastic wrap and cook the next day.
You can freeze them, only if all fresh ingredients have been used, preferably raw: to cook them, just thaw them in the refrigerator about 24 hours before and then cook them in the oven.