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!