1 hour and 15 minutes

fresh lasagna sheets, 6 to 8
radicchio di Treviso, 17,6 oz
medium onion, 1 – finely chopped
olive oil, 2 Tbsps
red wine, 3/4 glasses
ham – cut in fine strips, 7 oz
smoked scamorza cheese sliced, 8,8 oz
white sauce, 2 cups
parmesan cheese , 6/8 Tbsps


Put oil and the onion in a large saucepan, stir-fry for a couple of minutes.
Add ½ glass of water and let cook for 10 minutes over high heat.
Add the ham, stir and cook for 2 minutes, then mix radicchio, a pinch of salt, some pepper and wine. Stir for a minute or 2 over high heat and then turn down the heat and let it cook for 15 minutes.
Pour 2 tbsps of white sauce on the base of the baking tray.
Put 2 sheets of lasagna over the sauce, then more sauce over the pasta sheets, 1/3 or ¼ of the radicchio mix (depending on how many layers you want to make, either 3 or 4 of them), then some scamorza torn into small strips and 2 tbsps of parmesan. Proceed with another layer of the same ingredients until athey’re over. Bake lasagna in a preheated oven (190°C) for about 30 minutes, until golden.
Let it rest at room temperature for 10 minutes before serving, this will help when cutting the portions because their shape will be more defined.

Thanks to: Il Deborino