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  • Recipes

  • Radicchio and Sausage Lasagne

Radicchio and Sausage Lasagne

Radicchio and Sausage Lasagne

By OcadoLifePublished on 23 March 2023This Radicchio and Sausage Lasagne, from chef, food stylist and author Olivia Cavalli, features a delicious seasonal spin on traditional beef ragu, with loads of flavour but a lighter feel that makes it perfect for spring and summer. It might just become your new family favourite. Looking for more pasta recipes? Look no further.
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Time and servings

1 hr 50 minsTotal time
6Servings
20 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 40 g of plain flour
  • 2 small heads of radicchio (approx. 350g), halved and finely shredded
  • 400 g of pork sausages, skinned
  • 240 g of shallots, finely diced
  • 120 g of parmesan, finely grated
  • 500 g of fresh egg lasagne sheets
  • 950 ml of whole milk, warmed
  • 2 tbsp of extra-virgin olive oil, plus extra for drizzling
  • 55 g of unsalted butter, plus 1 tsp for frying and extra for the dish

Method

  • Step 1

    Heat the oil and 1 tsp butter in a pan. Fry the shallots with a pinch of salt over a low-medium heat for 15 mins, until soft.

  • Step 2

    Add the sausage meat and fry for 10 mins, breaking it up with a wooden spoon. Stir in the radicchio, cook for 3 mins; tip into a bowl and set aside. Preheat the oven to 200°C/180°C fan/gas 6.

  • Step 3

    In the same pan, make a béchamel sauce. Melt 40g butter over a low-medium heat, add the flour and cook for 3-4 mins, stirring to create a paste. Gradually add the milk, whisking to get rid of any lumps. Stir for 10 mins or until thick enough to coat the back of the spoon; season well.

  • Step 4

    Grease a 30cm x 22cm baking dish with butter. Line the base with a layer of lasagne sheets, then top with 2-3 ladlefuls of béchamel, some of the sausage and radicchio mixture and a little parmesan; season. Repeat to create 4 layers, finishing with béchamel and parmesan only.

  • Step 5

    Dot over the remaining 15g butter and drizzle with oil. Cover loosely with foil and bake for 30 mins, then remove the foil and cook for 15 mins more or until bubbling and golden. Leave to stand for 20 mins, loosely covered with foil, before serving.