55 minutes

fresh lasagna, 8/10 sheets
round radicchio, 1 large head
mascarpone, 1 cup
parmesan cheese
mozzarella, 2
chopped walnuts (optional), 12
béchamel (rather liquid), 3 cups
butter, 2 tbsp
onion, 1
salt to taste
pepper to taste


In a large pan pour some oil and some chopped onion, until it is almost brown. Add the washed radicchio, which has to be cut into strings. Keeping the flame very sweet, let it dry, stirring occasionally, then add salt and pepper to taste (in the meantime you can prepare the sauce). Turn off the heat and add the mascarpone; 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 also cold, warmed up the next day, is a delight)

Thanks to: Briciole di Mele