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Lasagne with Radicchio and Gorgonzola
Step 1/5
- ⅓ head radicchio
- 16⅔ g pine nuts
- ⅓ red onion
- 1 tbsp olive oil
- salt
- ⅔ tbsp red wine
Add olive oil and a sliced onion to a frying pan; cook over medium heat until the onions are soft and golden. Then add the finely cut radicchio, pine nuts and salt. After a couple of minutes, add the red wine and let everything cook for around 8 minutes.
Step 2/5
- 40 g Gorgonzola Dolce
- 33⅓ g milk
Add milk and the sliced Gorgonzola cheese to a sauce pan. Cook at low heat until the cheese is melted while regularly mixing with a spoon.
Step 3/5
- 66⅔ g fresh lasagna noodles
- 23⅓ g Parmesan cheese
Let’s start layering our lasagne: place a couple of lasagne pasta sheets on a baking pan. Then add the pre-cooked radicchio. Finally add a layer of Gorgonzola sauce and Parmesan cheese. Repeat the layers for a couple of times.
Step 4/5
Only add the Gorgonzola sauce and Parmesan cheese as your final layer. Then bake in preheated oven at 200 degrees for around 25/30 minutes.
Step 5/5
Let your lasagne rest for a couple of minutes before slicing and serving.
Enjoy your meal!