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Corn Lasagne with Radicchio and Sausage

Corn Lasagne with Radicchio and Sausage

Recipe realized in collaboration with Latte e Grappa

Stampa
A great classic of wintery Venetian cuisine, here in a gluten- and lactose-free version.
Corn Lasagne with Radicchio and Sausage
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Preparation Time 30 minutes
Cooking Time 45 minutes
Servings
portions
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
Preparation Time 30 minutes
Cooking Time 45 minutes
Servings
portions
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
Corn Lasagne with Radicchio and Sausage
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Filling
  1. 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.
  2. 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
  1. 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.
  2. Stir the radicchio and sausage into the béchamel sauce.
Preparing the lasagne
  1. 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.
  2. 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.
  3. Take out of the oven and leave to rest for a few minutes before serving.
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