Using radicchio as a lasagne filling is wonderful: it makes it creamier and more delicate.
Matching together the red (or Trevigiano) radicchio and the taleggio cheese gives out a tasty and timeless result, typical of the Northen Italian tradition.

If you are looking for a stronger flavour, feel free to use gorgonzola cheese instead of the taleggio.

Serves 4


  • Lasagna noodles sheets for one 13×9 inch baking pan
  • 1 radicchio head
  • 9 ounces taleggio cheese
  • 11 ounces bechamelle
  • 3.5 ounces parmesan cheese
  • extra virgin olive oil
  • salt
  • pepper


  • Rinse the radicchio
  • slice it finely
  • heat up a frying pan with some oil
  • fry the radicchio in it (10 mins)
  • add salt
  • slice the taleggio cheese
  • make some bechamelle
  • quickly dip the pasta sheets in boiling water with some oil
  • cover the bottom of a baking sheet with a layer of bechamelle
  • cover up with a layer of lasagna noodles
  • follow up with a thin layer of bechamelle, radicchio, taleggio and parmesan cheese,
  • repeat until you’re out of ingredients
  • the top layer should only have bechamelle and parmesan cheese
  • Bake in a preheated oven (180°C) for 20 minutes
  • remove from the oven as soon as the surface gets golden brown
  • let it rest for 10 minutes before serving