Lasagne sopraffine

Method

1. Clean and finely cut the onions, then sauté in a frying-pan with 2 tbsp. of olive oil until transparent.
2. In the meanwhile, wash and cut the radicchio into strips.
3. Add it to the onions and sauté for a few minutes.
4. Add the soy burger to the vegetables and cook for 5-6 minutes, turning the former at least once.
5. With a fork, crumble the soy burger.
6. Take off the heat, season with salt and pepper and add the minced parsley.
7. Pre-cook the lasagne pasta sheets in salted boiling water for a few minutes, adding a tbsp. of oil to the water.
8. Assemble the lasagne in a baking pan by alternating layers of pasta, béchamel sauce, vegetables and burger.
9. Bake in the oven at 200°C until the top turns a golden-brown colour.
10. Allow to rest for 10 minutes before serving it.

Chef's tip

If you are not a vegan, you can add some minced, good quality mozzarella or smoked scamorza to the layers too!

Serving suggestion

This lasagne can be served as a all-in-one course dish, followed by a simple, colourful salad.

Wine selection

Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821, Asti Spumante DOCG, Chianti Classico DOCG or Amarone della Valpolicella DOCG.

Family tip

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Dish history

This recipe represents a healthy, alternative version of the more famous traditional italian lasagne. Thanks to the 'radicchio trevisano', a particular kind of radicchio chicory with long leaves, you'll have a delicious and filling dish that not only will be good to your taste buds, but to your health too! Give it a try and get ready to fall in love with its outstanding, vegan taste!