Radicchio Lasagna

Preparation:

Preparation: Prepare the pasta and the béchamel. In a saucepan, heat the cream over a low heat, add the washed and stripped radicchio, stir, add a knob of butter and let the vegetables soften. Pour the béchamel into the same container and carefully mix it with the radicchio. Adjust salt and pepper. Boil a few lasagnas at a time, place them on a wet and wrung towel to let them cool. Butter a baking dish, arrange a layer of lasagna and spread the radicchio béchamel on top. Continue to alternate the layers until all the ingredients are used up, ending with the béchamel sauce. Put in a preheated oven at 150 degrees for half an hour and serve. Accompanying wines: Cinqueterre DOC, Friuli Latisana Pinot Grigio DOC, Nuragus Di Cagliari DOC.