INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 90 MIN.          COOKING TIME: 30 MIN.          SERVINGS: 4          COST: LOW

RADICCHIO SALAD

---

1 WHITE ONION, FINELY CHOPPED

---

5 TBLSPOONS EXTRA VERGIN OLIVE OIL

---

1 POUND RICOTTA CHEESE

---

PREPARE BESCIAMELLA SAUCE

---

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)

---

SALT TO TASTE

---

FRESH PARMIGIANO CHEESE

---

RECIPE

HEAT OVEN AT 450°F

CUT THE RADICCHIO IN SMALL PEACES, IN A NON STICK PAN SAUTE' THE ONION IN OLIVE OIL.

---

ADD THE RADICCHIO AND SALT IN THE SAUTEED ONIONS 

---

SET ASIDE

---

MIX THE RICOTTA WITH HALF OF THE BESCIAMELLA

---

SET ASIDE

---

IN A BAKING PAN SPREAD HALF OF THE PLAIN BESCIAMELLA. 

---

START TO LAYER THE OVEN READY LASAGNA, THEN THE RICOTTA MIXTURE.

---

ADD THE RADICCHIO AND START AGAIN FROM THE LASAGNA, FINISH WITH THE LASAGNA.

---

FOR THE LAST LAYER USE BESCIAMELLA AND PARMIGIANO. BAKE ABOUT 30 MINUTED OR AS LONG AS IT SAYS ON THE BOX. CHECK WITH TESTER.

---

LET STAND A FEW MINUTES BEFORE CUTTING. SERVE HOT WITH GRATED PARMIGIANO CHEESE.

---