Lasagna with Radicchio
Servings: 4 people
Ingredients
- 250 gr fresh lasagna sheets
- 800 gr radicchio from Treviso
- 150 gr scamorza cheese finely sliced
- Parmesan cheese
- oil
- unsalted butter
- salt
For the bechamel:
- 800 ml. Whole Milk
- 60 gr butter
- 60 gr type ’00’ flour
- a twist of Nutmeg
- salt
Instructions
- Heat the milk. In a saucepan melt the butter, remove from the heat and add the flour all at once, stirring vigorously with a whisk to prevent lumps from forming.
- Put back on the heat, stirring constantly for a few moments. Add a little milk, dilute well with a whisk and finally add the rest of the milk, stirring constantly.
- Let cook over low heat until the sauce has thickened, about 5 minutes. Just before turning off, add a little salt and nutmeg.
- Clean the radicchio, cut it into strips and let them cook in a pan covered with a drizzle of oil. Salt, take one half, chop it and put it again into the pan.
- Butter a Lasagna pan. Arrange a veil of bechamel, a layer of Lasagna sheets, followed by the radicchio, a few slices of scamorza and the bechamel. Continue until all the ingredients are finished. Finish with a generous sprinkling of Parmesan cheese and a few flakes of butter.
- Bake at 180 degrees for 30 minutes.
- Remove from the oven your Lasagna, let stand 5 minutes before serving.