I had this recently at my mum's and I loved it.
This is such a creamy and tasty lasagna dish and radicchio goes very well with smoked bacon. They basically just go hand in hand together.
Add plenty of bechamelle sauce and you will make a wonderful combination of flavours.
Some recipes suggest cooking the radicchio separately first but I find that it is fine to add it raw and cook it in the oven. Cooking it will make it mellow in taste and will take away some of its bitterness.
Get yourself a glass of red and enjoy this wonderful dish.
- Prep Time : 35 minutes
- Cook Time : 40 minutes
Wash and cut the radicchio into small strips.
Start making the bechamelle sauce by bringing the milk to the boil.
In a saucepan melt the butter with the flour then add slowly the hot milk whilst always stirring. Add the nutmeg salt and pepper and bring to the boil. Cook for 5 minutes.
Cook the lasagne sheets in boiling salty water for a couple of minutes. Drain them in a colander.
Lay some lasagne and cover the bottom of a large baking tray.
Pour some bechamelle on top, some radicchio leafs, bacon, Parmesan and a drizzle of olive oil.
Then put some lasagne sheets on top. Make more layers until you finish off all the ingredients.
The last layer should be with the lasagne sheets, some grated Parmesan and olive oil.
Cook in the oven at 200C for 40 minutes. Covered it up with a tin foil for 25 minutes then leave the foil off for the last 15 minutes so it will crisp up on top.