Lasagne al radicchio with Bacon and asiago
Instructions
Wash, clean and cut the radicchio into chunks a few centimeters long. Foul then stewing in the pan with the chopped scallions and diced bacon. Once cooked put aside to cool. Prepare classic bechamel with butter and flour and combine the warm milk, stirred until it thickens (but not too) and combine nutmeg and salt.
Begin to assemble the lasagna, putting in a pan a layer of bechamel sauce on the bottom, fresh pasta, bechamel, baked radicchio, speck, chunks of Asiago cheese, grated Parmesan cheese and then gradually with other pasta, béchamel, etc. .. Forming layers up to end with browse, radicchio, bechamel and Parmesan.
Put to bake in the oven at 200 degrees for 20-25 minutes, until it will be formed a nice golden crust on the surface.