Kitchen Garden Journal

• 4-5 heads radicchio, grilled and chopped;
• 1 recipe homemade pasta using 3 eggs, rolled into sheets, or use ppackaged no-boil lasagna
• 1 recipe simple tomato, oil, and garlic sauce using about 5 cups of tomato product
• 1 recipe béchamel sauce using 4 cups milk
• Freshly grated Parmigiano or Grana Padano cheese

Once you ready the component parts of this recipe, it is assembled like normal lasagna.  I find that with homemade pasta, it is unnecessary to first boil the pasta if you leave your tomato sauce a bit loose.  The pasta becomes very soft and just melts into the pasticcio.  If you prefer a chewier texture, boil the pasta for 2-3 minutes and drain the sheets well before proceeding.  Coat the bottom of your favorite lasagna pan with a bit of tomato sauce.  Add a layer of pasta and apply a thin coat with tomato sauce.  Toss on a handful of radicchio in an even layer. Dot or drizzle (depending on the thickness) with béchamel and sprinkle with cheese.  Repeat until all the ingredients are used up, finishing with a layer of pasta and a fairly thick coating of béchamel.  Sprinkle with any remaining cheese and bake in a preheated 375° oven until a golden crust appears, about 30-45 minutes.