Lasagne with Radicchio and Montasio Cheese
Category: Main Courses
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 250g |
| Radicchio | 350g |
| Ground Beef | 500g |
| Onion | ½ |
| Carrot | 1 |
| Celery | 1 stalk |
| Garlic | 1 clove |
| Red Wine | 80ml |
| Salt | 5g |
| Thyme | 2g |
| Sage | 2g |
| Rosemary | 2g |
| Whole Milk | 500ml |
| Montasio Cheese (grated) | 200g |
| Butter | 30g |
| All-purpose Flour | 30g |
Instructions
Begin by preparing the ragù with radicchio and ground beef. Start by washing the radicchio thoroughly under cold running water, then slice the leaves into very thin strips. Next, peel and chop the onion, celery, and carrot (after trimming the ends) into small dice.
In a large pan, heat a drizzle of oil and add the peeled garlic clove. Let the garlic sizzle gently to release its aroma, then add the diced onion, celery, and carrot. Sauté the vegetables on low heat until they begin to soften, taking care not to let them brown.
Add the ground beef to the pan, stirring with a wooden spoon to break it apart and allow it to brown evenly for a few minutes. Once the meat is browned, pour in the red wine, allowing it to evaporate and combine with the meat. Then add the radicchio, season with salt, and let everything cook together for about 15-20 minutes, stirring occasionally.
While the ragù is simmering, prepare the Montasio cheese sauce. Cut the Montasio cheese into small cubes, and heat the milk in a saucepan over low heat. In a separate pan, melt the butter on low heat. Once the butter has melted, sift the flour into the pan, stirring continuously to create a smooth roux without any lumps.
Once the roux is well combined, gradually pour in the warm milk, stirring constantly with a whisk. Keep the heat low and continue cooking the mixture until it thickens into a creamy sauce. Once thickened, remove the pan from the heat and stir in the diced Montasio cheese, mixing until the cheese has fully melted and the sauce is smooth and creamy.
Now, it’s time to assemble the lasagne. Start by laying a layer of egg lasagna sheets on the bottom of a baking dish. Spread a layer of Montasio cheese sauce over the pasta, followed by a layer of ragù with radicchio. Repeat the layers, alternating between the pasta, cheese sauce, and ragù, until all the ingredients have been used. End with a final layer of ragù and sprinkle with the remaining grated Montasio cheese for a golden, cheesy topping.
Preheat your oven to 200°C (for fan ovens, reduce the temperature to 180°C). Place the lasagne in the oven and bake for about 20 minutes. The lasagne is ready when the top is golden and bubbling. Once cooked, remove from the oven and let it sit for a few minutes before serving. This allows the lasagne to firm up and makes it easier to slice.
Serve your lasagne with radicchio and Montasio cheese hot, and enjoy the rich, comforting flavors of this Italian classic.
This recipe brings together the earthiness of radicchio and the rich, creamy texture of Montasio cheese to create a deliciously comforting lasagne that’s perfect for any occasion. The combination of savory ragù, smooth cheese sauce, and tender pasta is sure to satisfy your taste buds, making it a perfect main course for family gatherings or a special dinner.
