Ingredients: ½ kg
lasagne (rather than fresh blanched first)
1 l of fresh ricotta bechamel
¾
grated Parmesan to taste 2 eggs
5 heads of chicory
Preparation:
Blanch in salted water the radishes cleaned and cut into strips, drain well, while with a little oil fry the mixture for mirepoix (onion, carrots and celery) is well drained, then add the radicchio and cook for 10 minutes with half a nut, prepare the bechamel; work in a bowl the ricotta with the eggs and parmesan. Arrange in a baking dish a layer of bechamel, do a first layer with lasagne the ricotta cheese and put on the Parmesan cheese, repeat layers, I make three, then finish with lasagne, the bechamel, parmesan cheese and butter.
Bake covering the pan with foil, for 20 minutes at 180 degrees, then another 10 minutes in pan to brown the top and discovery ...
Bon appetit!
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