Allegra McEvedy takes on a classic for the Real Food Festival: "This is a slightly more peasant cousin to the lasagne we all know - a soupier version of the classic, almost broth-like in its stock levels, but delicious in so many ways. Forget the mince, forget the tomato sauce and forget the béchamel - it's lighter, healthier, easier and quicker to make."
1. Wash the mushrooms well and heat a frying pan with half the olive oil in it. Once the oil is hot, sauté the mushrooms for just a couple of minutes, then add the garlic and parsley, season, toss, fry for a minute more until you can smell the garlic then set aside.
2. Split the radicchio down the middle and remove the core. Wash the leaves and drain well.
3. Shred the radicchio into thin strips and set aside. Put the veal pieces into a medium-sized bowl. Now dress them with oregano, some salt and pepper, and the rest of the extra virgin.
The lasagne can be reheated from the fridge (with foil on top), but at its best when just out the oven… it’s a pasta thing.
4. Heat the chicken stock or make the broth up with the stock cube and boiling water.
5. Now it is simply a matter of assembly. Choose a lasagne dish about 20cm x 30cm x 5cm deep and have your cheeses, radicchio, mushrooms and veal near. My pack of lasagne had 12 sheets, so I figured 3 for each layer, 4 layers.
6. Preheat the oven to 180°C/350°F/gas mark 4. Lay down 3 sheets of lasagne on the bottom of the dish and top these with a scattering of mushrooms & two of the veal pieces. Sprinkle on a quarter of the radicchio, followed by a quarter of the mozzarella and Parmesan. Season with salt and pepper.
7. Now lay down another 3 sheets of lasagne and repeat so that you finish the top layer meatless and mush-less, but with the radicchio and two kinds of cheese.
8. Gently pour the stock, aiming for a thin stream around the sides. Cover with foil and bake in the oven for 45 minutes. The stock will cook the lasagne and keep it moist. This is a simple, but rich dish. Serve with a big green salad.
Recipe © courtesy of Allegra McEvedy
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