Lasagne with Radicchio and Gorgonzola | Carlo Florence chef

Ingredients

• 1 head or radicchio
• 1 onion
• 500 gr of fresh lasagne, possibly homemade ( see pasta making section for directions )
• 200 grams of Gorgonzola (or blue cheese)
• 1 liter of milk
• 100 grams of butter
• 100 grams of flour
• Nutmeg
• Salt
• Pepper
• First of all wash and chop the radicchio, then thinly slice an onion and cook it slowly until it gets darker then add the radicchio and cook it for 10 minutes.
• Add a total of 1 liter of milk and keep whisking until the milk is finished and the béchamel is pretty dense.
• Separately melt 200 grams of Gorgonzola, or blue cheese with a couple of spoons of milk.
• At this point, you can use packaged lasagne or make them fresh (much better)
• I suggest making them with Ancient grain flour and eggs.
• Finally, pour a thin layer of béchamel on an oven dish, then place one layer of lasagne, and cover them with a little radicchio, béchamel and Gorgonzola.
• Make another layer of lasagne and continue until you finish the ingredients.
• On top of the last layer of pasta place only béchamel and cover with grated Parmigiano Reggiano.
• Sprinkle a little breadcrumbs to make the crust more crunchy.
• Place in the oven at 180° Celsius and cook for about 30 minutes.
• First courses