1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)
RECIPE
HEAT OVEN AT 350°F
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLAC ETHE OLIVE OIL, BUTTER, SHALLOTS AND SOME SALT. SAUTEE TIL THE SHALLOTS ARE TRANSLUCENT
ADD THE RADICCHIO AND SOME SALT. COOK UNTIL THE RADICCHIO IS SOFT. SET A SIDE.
PREPARE THE BESCIAMELLA SAUCE AND ADD THE GORGONZOLA TO IT. STIR UNTIL THE GORGONZOLA IS MELTED COMPLETELY
ADD THE RADICCHIO TO THE BESCIAMELLA AMD STIR
START TO ASSEMBLE THE LASAGNA. FIRST SPREAD A LAYER OF RADICCHIO SAUCE ON THE BOTTOM OF AN OVEN PAN
ADD THE LASAGNA PASTA
AND START THE LAYERS WITH THE RADICCHIO SAUCE AND GRATED PARMIGIANO REGGIANO CHEESE THEN THE LASAGNA. END YOUR LAYERS WITH THE PARMIGIANO
PLACE IN THE PREHEATED OVEN AND COOK AS LONG AS DIRECTED ON THE BOX OF THE LASAGNA PASTA YOU USED
SERVE YOUR LASAGNA WITH EXTRA PARMIGIANO REGGIANO CHEESE, BUON APPETITO!