Radicchio Lasagna with Two Blue Cheeses

A rich, refined lasagna with silky béchamel, wilted radicchio, and a blend of creamy and sharp blue cheeses.

Ingredients (serves 6)

For the lasagna

• Fresh lasagna sheets (12–15 sheets)

For the filling

• 2 large radicchio heads, thinly sliced

• 200 g mild blue cheese (Gorgonzola dolce or creamy Stilton)

• 200 g stronger blue cheese (Gorgonzola piccante, Roquefort, or similar)

• 50 g Parmigiano Reggiano, grated

• Extra-virgin olive oil

• Salt and black pepper

• Optional: splash of white wine or balsamic vinegar to balance bitterness

For the béchamel

• 50 g butter

• 50 g flour

• 500 ml whole milk

• Salt & pepper

• Freshly grated nutmeg

Method

1. Prepare the béchamel

1. Melt butter in a saucepan.

2. Stir in flour and cook 1 minute.

3. Whisk in milk gradually until smooth.

4. Season with salt, pepper, nutmeg.

5. Simmer 5–7 minutes until creamy. Set aside.

2. Cook the radicchio

1. Heat olive oil in a large pan.

2. Add sliced radicchio, salt, pepper.

3. Sauté until softened and lightly wilted (about 5–6 minutes).

4. Optional: Deglaze with a splash of white wine or a teaspoon of balsamic and let evaporate.

Keep the radicchio juicy — the lasagna should be luscious, not dry.

3. Assemble

1. Preheat oven to 180°C / 350°F.

2. Spread a thin layer of béchamel in the baking dish.

3. Add lasagna sheets.

4. Layer in order:

   • Béchamel

   • Radicchio

   • Crumbled mild blue cheese + pieces of stronger blue cheese

   • Light sprinkle of Parmigiano

5. Repeat layers, finishing with béchamel + Parmigiano on top.

6. Add a few small dots of blue cheese on the surface.

4. Bake

• Cover loosely with foil and bake 25 minutes

• Remove foil and bake 10–12 minutes until bubbling and golden

• Rest 10 minutes before cutting

To serve

Top with:

• Fresh black pepper

• Optional: drizzle of extra virgin olive oil

• Optional: shaved Parmigiano

Serve with a crisp salad (radicchio, fennel, lemon, olive oil) or bitter greens to balance richness.

Chef Notes

• Choose two blues for depth:

  Creamy: Gorgonzola dolce, Blue d’Auvergne, Cremificato

  Sharp: Gorgonzola piccante, Roquefort, Stilton

• Don’t over-salt — blue cheese brings saltiness.

• If you love a silkier finish, add 50 g mascarpone to the béchamel (optional).