LASAGNE WITH RADICCIO SAUCE AND SPECK

Serves 8

Roll out the pasta and cut  large rectangles then lightly cook them in lots of salty water and leave to dry on a tea towel. In the meantime, in a sauce pan,  bring the milk to the boil and dissolve the white roux in it; add the red radicchio sauce and the grated parmigiano . Season with salt and a pinch of nutmeg. Now place some of  cooked pasta sheets on the bottom of an baking dish and spread over  it the béchamel sauce with radicchio, some slices of speck and the grated parmigiano. Cover with some pasta and proceed to build up the lasagne so it has 4-5 layers. Finish off with a sprinkling of grated parmigiano an bake the lasagna in the oven at 190°C for around 45 minutes.