Lasagne with Radicchio and Speck

Ingredients: Pan measuring 8 x 11 in. Serving around 6 people - leftovers are always great!

  • 4 tablespoons of olive oil
  • 1/2 medium minced onion
  • 1 radicchio (shown in picture)
  • 6 oz of speck
  • about 12 oz of mozzarella cheese (shredded or in cut in small pieces)
  • 1/2 cup of freshly grated Parmesan cheese
  • 1 box of oven-ready lasagna pasta (Barilla)
  • salt to taste

For the besciamella (white) sauce :

  • 4 cups of whole milk
  • 3 tablespoons of unsalted butter (1/4 stick)
  • 3/4 cup of all-purpose flour
  • about 3/4 teaspoon of salt
  • 1/4 teaspoon of ground nutmeg

Preparation time: 45 minutes to prepare, plus 45 minutes to bake


Step 1: In a large skillet saute' the chopped onion in the olive oil. Cook for a few minutes over medium heat. Add the radicchio sliced in thin stripes. Sprinkle with salt and let simmer over medium heat until soft, about 15 minutes.

Step 2: While the radicchio cooks, you can start with the besciamella sauce as shown in my recipe.

Cut  the speck in small strips and add it to the radicchio. Mix well and let cook for a couple of more minutes.

Step 3: As soon as the besciamella is cooked, we are ready to assemble the lasagna.

Start with a little bit of besciamella at the bottom of a rectangular baking dish - I used a 8x11 inch baking pan. 

Arrange the noodles flat, break them if necessary. Note, the Barilla lasagna is oven ready, so the noodles don't need to go in boiling water - so much easier to work with!

Over the noodle, spread about 1/4 of the radicchio with speck. You don't need to completely cover the pasta, just spread it around evenly.

Top with 1/4 of the mozzarella and a bit of the besciamella (about 1/5)

Repeat the layers a few more times: lasagna, radicchio/speck, mozzarella and besciamella.

End with lasagna pasta and only besciamella  and the Parmesan cheese.

You should be able to obtain 4 to 5 layers, if the pan is deep enough. The trick is to be able to use all the ingredients but not finished them before the end of the layering - especially besciamella. You need to cover the top completely with besciamella!

Step 4: Cover with foil and cook in the over for 25 minutes at 350 degrees. 

Uncover and cook for an additional 5-10 minutes. You want the Parmesan cheese to melt and make a nice golden top. Increase the temperature and/or move the pan to the upper part of the oven if needed.

Let it cool for 10 minutes before serving. Mmm . . . Absolutely delizioso !