Baked lasagne with Taleggio PDO béchamel sauce, Radicchio Rosso di Treviso PGI and sausage

Baked lasagne with Taleggio PDO béchamel sauce, Radicchio Rosso di Treviso PGI and sausage

Recipe Details

. Difficulty: Medium . Cheese: Taleggio PDO . Servings per: 4 people . Cooking: 30 min

Intolerances

Without dry fruits Without dry fruits
Without crustaceans Without crustaceans

Ingredients

500 g fresh lasagne
2 large heads of Radicchio Rosso di Treviso PGI
300 g sausage
½ glass red wine
50 g PDO Grana Padano cheese
extra virgin olive oil
salt

for the Taleggio PDO béchamel sauce
50 g butter
50 g flour
150 g Taleggio PDO
700 ml full-cream milk
salt and nutmeg

Preparation

Clean and wash the Radicchio Rosso di Treviso PGI and cut into julienne slices. Cook in a large frying pan, with a little oil and salt, soften with half a glass of red wine and allow to evaporate: as soon as it loses its crunchiness and becomes translucent, switch the heat off and set aside.
Skin the sausage and brown the meat in another frying pan, without adding any oil. As soon as it is cooked, drain and set aside.

for the Taleggio PDO béchamel sauce
In a large saucepan, melt the butter on a medium heat. Add the flour all together and stir rapidly with a wooden spoon to bind the two ingredients in a roux. Add the cold milk, a little at a time, stirring continuously, and bring to the boil, then lower the heat and simmer for 3-4 minutes until the béchamel begins to thicken; at this point, switch off the heat, add the Taleggio PDO cut into pieces and stir vigorously with a wooden spoon until it has completely melted. Season with salt to taste and flavour with nutmeg.
Cook the lasagne in salted water, drain with a skimmer and cool on a cloth, separating them as soon as possible.

Spread a film of béchamel on the bottom of the baking tin and cover with a layer of lasagne: then add the Radicchio Rosso di Treviso PGI, the sausage and, lastly, 2-3 spoonfuls of béchamel. Cover with another layer of lasagne, fill with the Radicchio Rosso di Treviso PGI, sausage and béchamel and continue up to the edge of the tin. End with a generous grating of PDO Grana Padano cheese and bake at 200°C for 30 minutes.
Serve hot.
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century

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