Ingredients for 4 people:
8/10 sheets of fresh lasagna
1 head of large round radicchio
1 cup of mascarpone cheese
Parmesan cheese
2 mozzarellas
12 chopped walnuts (optional)
2 cups of fairly liquid sauce (béchamel)
2 tablespoons of butter
1 onion
Oil
Salt to taste
Pepper to taste
Method:
In a large pan pour some oil and some chopped onion: let it cook until it is almost brown. Add the washed radicchio, which has to be cut into strings.
Keeping the flame very sweet, stir occasionally, then add salt and pepper to taste (in the meantime you can prepare the sauce).
Turn off the heat and add the mascarpone cheese; put butter on a baking dish and then cover with a thin layer of béchamel. Lay then a first sheet of lasagne and a few spoonfuls of the compound of radicchio, a few cubes of mozzarella, walnuts and a sprinkling of Parmesan cheese.
From layer to layer, continue alternating lasagna filling until all the ingredients are finished. Finish with a layer of lasagna covered in sauce. Sprinkle with Parmesan cheese.
Put in a preheated oven at 190° for about 30 minutes, then wait a few minutes. Serve warm (but lasagne can be eaten also cold, warmed up the next day: they are delightful!).
