These Lasagne with Radicchio and Pancetta made with Thermomix are a good possibility to the traditional lasagne.
I used Red Radicchio from Chioggia. It is round shaped and sweet savoured. I preferred it to the other varieties (often sour) because of this sugared taste, so it is also good for children liking.
You can convert these lasagne in a vegetarian meal, by simply removing pancetta. :-)
If you enjoy recipes containing Emmentaler, take a look at these: Thermomix Tart with Spinach and Emmentaler and Spinach Meat Balls.
Ingredients
- 1 Onion
- 55 g Oil
- 100 g Sweet Pancetta
- 2 Heads Radicchio (about 450 g)
- 250 g Emmentaler
- 250 g Lasagne Pasta
For the Béchamel Sauce
- 700 g Milk
- 70 g Flour
- 40 g Butter
- 1 Tbs Salt
How to prepare Radicchio Lasagne
Put Emmentaler in the mixing bowl. 5 Sec. Speed 7. Put aside.
Clean the mixing bowl accurately with the spatula and with water.
Put the onion in the bowl. 3 Sec. Speed 7.
Add the oil. 3 Min. 100°C Speed 1.
Meanwhile, cut radicchio into strips.
Add pancetta and radicchio. 12 Min. 100°C Reverse Speed 1.
If it is too much watery (it depends on the water released by radicchio), cook at Varoma temperature as much as needed.
Put aside.
Prepare béchamel sauce.
Put all the ingredients in the bowl. 10 Min. 90°C Speed 4.
You can cook the lasagne pasta or not. It depends on the type of pasta involved and on your liking.
Prepare the lasagne: spread a little bit of béchamel sauce, radicchio and pancetta and emmentaler on every pasta layer.
The last layer has to be made with pasta and béchamel sauce only.
Cook in the oven 220°C until browned.
My Advice
Béchamel sauce must be runny, so you have to use it as soon as you prepare it.
Because the more it cools, the more it thickens :-)!
Translated from the Italian recipe:
Lasagne al Radicchio e Pancetta col Bimby