Let me tell you about the lasagna that changed my mind about radicchio. I used to walk past those ruby-red heads in the produce aisle, dismissing them as just another bitter green. Then one autumn evening in Verona, I tasted them caramelized with scamorza in a bubbling lasagna, and suddenly everything made sense. This dish isn’t just food—it’s a masterclass in balance, where sharp meets smoky, crisp edges give way to velvety layers, and every bite tells a story of Northern Italian kitchens.
Why This Recipe Belongs in Your Rotation
- Flavor alchemy: That moment when bitter radicchio meets heat and transforms into something sweet and complex? Pure kitchen magic.
- Texture symphony: Imagine crackling breadcrumbs giving way to molten scamorza, all held together by tender pasta sheets—it’s like edible jazz.
- The entertainer’s secret weapon: Assemble it Saturday morning, pop it in the oven when guests arrive, and watch their eyes light up.
- Vegetarian showstopper: Even my steak-loving uncle asks for seconds of this meatless marvel.
A Personal Note on Ingredients
The first time I made this, I learned two hard lessons:
- Radicchio wilts down more than you’d think (buy extra—trust me).
- Cheap scamorza is like bad karaoke—technically the right notes, but missing the soul. Splurge on the good stuff from your Italian deli.
Essential Ingredients & Tools
Ingredients for the Béchamel Sauce
- 4 tbsp unsalted butter (or margarine in a pinch, but butter is ideal)
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed (microwave for 1 minute to prevent lumps)
- 1/4 tsp freshly grated nutmeg (or 1/8 tsp pre-ground in emergencies)
- Salt and white pepper to taste
Ingredients for the Filling
- 2 large heads radicchio (or 3 small; look for firm, vibrant leaves)
- 1 tbsp olive oil (extra virgin preferred, but regular works)
- 1 garlic clove, minced (or 1/2 tsp jarred minced garlic)
- 8 oz scamorza cheese, grated (substitute smoked mozzarella + 1/2 tsp smoked paprika)
- 1/2 cup grated Parmigiano-Reggiano (or Grana Padano for budget-friendly option)
Additional Components
- 12 no-boil lasagna sheets (regular lasagna noodles parboiled for 3 minutes also work)
- 1/4 cup breadcrumbs (panko or homemade from stale bread)
Tools
- 9×13-inch baking dish (or any 3-quart casserole dish)
- Medium saucepan (a small pot in a pinch)
- Large skillet (or Dutch oven if skillet isn’t available)
- Box grater (or food processor with grating attachment)
The Dance of Preparation
Step 1: Béchamel Ballet
Melt 4 tbsp butter until it dances with bubbles, then whisk in 1/4 cup flour like you’re conducting an orchestra. This golden roux is your foundation—cook it just until it smells like toasted pie crust (about 2 minutes). Pour in 3 cups warm milk in a steady stream, whisking constantly to prevent lumps. When it coats the back of your spoon with the thickness of heavy cream (about 5 minutes of simmering), you’ve nailed it. Season with 1/4 tsp nutmeg, salt, and white pepper (black pepper works but leaves visible specks).
Step 2: Radicchio Revelation
In your widest skillet over medium heat, sauté 1 minced garlic clove in 1 tbsp olive oil for just 30 seconds until fragrant but not browned (burnt garlic turns bitter). Add 2 large heads radicchio in batches—it will shrink to 1/4 its volume—stirring until edges caramelize to deep burgundy (8-10 minutes total). Drain in a colander, pressing out excess liquid (this prevents soggy lasagna layers). For extra depth, deglaze pan with 1 tbsp balsamic vinegar.
Step 3: Layering Like a Florentine Artisan
- Spread 1/2 cup béchamel in the baking dish to prevent sticking.
- Add 12 no-boil lasagna sheets (break to fit gaps—no-boil sheets expand as they cook).
- Top with 1/3 radicchio, 1/4 of 8 oz scamorza, 1 tbsp Parmigiano, and 1/2 cup béchamel.
- Repeat layers twice, finishing with pasta.
- Spread remaining sauce, cheeses, and 1/4 cup breadcrumbs for a golden crust.
Step 4: Baking Brilliance
Cover with foil and bake at 375°F (190°C) for 30 minutes (this steams the pasta to perfection). Uncover and bake 15 more minutes until top is crispy. Rest 10 minutes before slicing—this lets the cheese set so layers hold their shape.
The Wisdom Gained Through (Delicious) Mistakes
On Caramelization
That first time I rushed the radicchio? Ended up with something resembling purple shoelaces. Low and slow is the mantra here—wait until the edges curl into crispy, sweet ribbons. A pinch of sugar (1/2 tsp) accelerates caramelization if you’re short on time.
On Béchamel Emergencies
Too thick? Whisper sweet nothings (and warm milk 1 tbsp at a time) into it. Too thin? Simmer longer or whisk in a slurry of 1 tsp flour + 1 tbsp milk. Straining through a sieve isn’t fussy—it’s what separates the good from the transcendent.
Perfect Pairings
Complementary Dishes
Arugula Salad: Peppery greens with lemon vinaigrette (1:3 lemon juice to olive oil ratio) cut through richness. Add shaved fennel for crunch.
Roasted Garlic Bread: Rub toasted ciabatta with a raw garlic clove—the sharpness contrasts beautifully with smoky cheese.
Drinks
Pinot Grigio: Chill to 50°F (10°C)—its crisp acidity balances the dish’s richness.
Barbera Wine: Choose one with light tannins to complement radicchio without overpowering.
Something Sweet
Lemon Sorbet: A palate-cleansing finish. Serve with Almond Biscotti for dipping.
Dark Chocolate Truffles: 70% cocoa echoes the lasagna’s bold flavors.
FAQs
Can I use regular mozzarella?
Yes, but add 1/2 tsp smoked paprika per 8 oz to mimic scamorza’s depth.
How to avoid sogginess?
Drain radicchio thoroughly and blot with paper towels. Ensure béchamel isn’t too thin.
Make-ahead tips?
Assemble unbaked; refrigerate up to 24 hours or freeze for 1 month (add 20 minutes to baking time if frozen).
Radicchio & Scamorza Lasagna: A Love Letter to Bitter Greens and Smoky Cheese
Try this Radicchio & Scamorza Lasagna for a smoky, bitter-sweet twist on classic comfort food. Perfect for dinner parties or cozy nights in!
Ingredients
For the Béchamel Sauce
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4 tbsp unsalted butter
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1/4 cup all-purpose flour
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3 cups whole milk (warmed)
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1/4 tsp freshly grated nutmeg
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Salt and white pepper (to taste)
For the Filling
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2 large heads radicchio (thinly sliced)
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1 tbsp olive oil
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1 clove garlic (minced)
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8 oz scamorza cheese (grated)
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1/2 cup grated Parmigiano-Reggiano
Additional Components
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12 no-boil lasagna sheets
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1/4 cup breadcrumbs
Instructions
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Melt 4 tbsp butter, whisk in 1/4 cup flour, then gradually add 3 cups warm milk to make béchamel. Simmer until thickened.01
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Sauté 1 minced garlic clove in 1 tbsp olive oil, then add 2 large heads radicchio in batches until caramelized. Drain excess liquid.02
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Layer béchamel, 12 no-boil lasagna sheets, radicchio, and cheeses in baking dish. Repeat twice.03
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Top with remaining sauce, cheese, and 1/4 cup breadcrumbs.04
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Bake covered 30 mins at 375°F, then uncovered 15 mins. Rest 10 mins before serving.05
