Corn Lasagne with Radicchio and Sausage
Recipe realized in collaboration with Latte e Grappa
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| Preparation Time | 30 minutes |
| Cooking Time | 45 minutes |
| Servings |
portions
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Ingredients
Filling
- 400 g De Tacchi Gluten Free Lasagne Can go straight in the oven, no need of pre-cooking
- 4 heads Radicchio Tardivo from Treviso
- 4 Sausages
- 1 piece Fresh leek
Béchamel sauce
- 2 l Milk To make this dish suitable for lactose-intolerant people, use lactose-free milk
- 200 g Butter To make this dish suitable for lactose-intolerant people, use lactose-free butter
- 80 g Corn Starch
Seasonings
- Extra virgin olive oil
- Nutmeg
- Salt
- Pepper
- grated Parmesan cheese
Ingredients
Filling
Béchamel sauce
Seasonings
|
Rate this recipe!
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Instructions
Filling
- Remove the woody end of the radicchio and then cut the leaves into small pieces. Finely slice the leek and stew it with 3 tablespoons of oil in a pan over low heat: add the radicchio, just until it wilts, then turn off the heat.
- Remove the outer casing from the sausages, cut them into pieces and cook them in a non-sticking pan without adding fat, spreading them well. Once cooked, drain off any liquid and set aside to cool.
Béchamel sauce
- In a saucepan, melt the butter and add salt and nutmeg. Mix the room-temperature milk with the corn starch and stir very well, then pour it into the saucepan with the butter and keep over a low heat, stirring constantly, until the béchamel sauce thickens.
- Stir the radicchio and sausage into the béchamel sauce.
Preparing the lasagne
- Grease the bottom of the baking tray with oil, pour in a spoonful of filling and place a layer of uncooked Corn Lasagne on top. Cover with plenty of filling, sprinkle a little grated Parmesan cheese over the top and continue with another layer until all the ingredients have been used up.
- Bake for about 40 minutes at 180°C: prick the lasagne with a fork to see if they are cooked; if they brown too quickly on the surface, cover them with a sheet of aluminium foil.
- Take out of the oven and leave to rest for a few minutes before serving.
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