Lasagna with Treviso Radicchio and Béchamel Sauce

For the Fresh Pasta:

• 2 ½ cups semolina flour (300 g)
• 3 eggs
• A pinch of salt
• 1 tablespoon extra virgin olive oil

For the Filling:

• 3 cups chopped Treviso radicchio (300 g)
• 1 medium onion, chopped
• 2 tablespoons extra virgin olive oil
• Salt to taste
• 3.5 oz speck, cut into strips (100 g)

For the Béchamel Sauce:

• 3 ½ tablespoons butter (50 g)
• ⅓ cup all-purpose flour (50 g)
• 2 cups milk (500 ml)
• Salt and nutmeg to taste

For Garnish:

• ½ cup grated Parmigiano Reggiano (50 g)
• Extra radicchio for decoration

1. Prepare the Fresh Pasta:

• In a bowl, mix the semolina flour with a pinch of salt. Make a well in the center and add the eggs and olive oil.

• Knead until the dough becomes smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.

2. Prepare the Filling:

• Wash and slice the radicchio into thin strips.

• In a pan, heat 2 tablespoons of olive oil and sauté the chopped onion until translucent.

• Add the radicchio and speck, season with salt. Cook over medium heat for about 10–15 minutes until the radicchio is tender. Let cool.

3. Prepare the Béchamel:

• In a saucepan, melt the butter over medium heat, then add the flour and stir to form a roux.

• Gradually add the milk while stirring constantly to avoid lumps. Bring to a boil and cook until thickened. Season with salt and a pinch of nutmeg.

4. Assemble the Lasagna:

• Roll out the fresh pasta with a rolling pin or pasta machine into thin sheets. Cut into rectangles of desired size.

• In a baking dish, spread a thin layer of béchamel on the bottom. Add a layer of pasta, then a layer of the radicchio and speck filling, followed by a sprinkle of Parmigiano Reggiano and another layer of béchamel.

• Repeat the layers—pasta, filling, Parmigiano Reggiano, béchamel—until all ingredients are used. Finish with a top layer of pasta, béchamel, and a generous sprinkle of Parmigiano Reggiano.

5. Bake:

• Preheat the oven to 350°F (180°C). Bake the lasagna for 30–35 minutes, until golden on top and fully cooked through.

6. Garnish and Serve:

• Let the lasagna rest for a few minutes before serving. Decorate with extra radicchio if desired.

Enjoy your meal!