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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. RADICCHIO, CUT
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3 SHALLOTS, FINELY COPPED
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EXTRA VIRGIN OLIVE OIL
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2 TBLSPOONS UNSALTED BUTTER
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SALT AS NEEDED
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1/2 LB. SWEET GORGONZOLA CHEESE
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PARMIGIANO REGGIANO CHEESE, AS NEEDED
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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)
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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
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ADD THE RADICCHIO AND SOME SALT. COOK UNTIL THE RADICCHIO IS SOFT. SET A SIDE.
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PREPARE THE BESCIAMELLA SAUCE AND ADD THE GORGONZOLA TO IT. STIR UNTIL THE GORGONZOLA IS MELTED COMPLETELY
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ADD THE RADICCHIO TO THE BESCIAMELLA AMD STIR
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START TO ASSEMBLE THE LASAGNA. FIRST SPREAD A LAYER OF RADICCHIO SAUCE ON THE BOTTOM OF AN OVEN PAN
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ADD THE LASAGNA PASTA
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AND START THE LAYERS WITH THE RADICCHIO SAUCE AND GRATED PARMIGIANO REGGIANO CHEESE THEN THE LASAGNA. END YOUR LAYERS WITH THE PARMIGIANO
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PLACE IN THE PREHEATED OVEN AND COOK AS LONG AS DIRECTED ON THE BOX OF THE LASAGNA PASTA YOU USED
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SERVE YOUR LASAGNA WITH EXTRA PARMIGIANO REGGIANO CHEESE, BUON APPETITO!