Radicchio Lasagna

Method

1. Prepare the roux for the besciamella: melt 100g butter in a saucepan over medium heat until lightly browned. Add 100g flour and cook, stirring, for 1–2 minutes without browning.
2. Gradually add 1 liter of whole milk, whisking constantly to avoid lumps. Cook until thickened, then season with salt and pepper. Remove from heat and stir in gorgonzola (c. 150g) until melted. Set aside.
3. Make the fresh pasta: in a bowl, combine 300g flour, 3 eggs, and 150g well-squeezed spinach. Mix to form a dough, then knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.
4. Prepare the radicchio filling: finely chop 1 small red onion and about 500g mixed radicchio (Trevigiano and tardivo). Sauté the onion in olive oil until soft, then add the radicchio and cook until wilted. Add a pinch of sugar and a splash of red wine vinegar, and cook until the liquid evaporates and the radicchio is caramelized.
5. Roll out the pasta dough with a machine, starting at the thickest setting and gradually reducing to 2mm thickness. Cut into sheets the length of your baking dish.
6. Bring a large pot of salted water to a boil. Blanch the pasta sheets for about 30 seconds, then transfer to an ice bath. Drain and lay them flat on a clean towel to dry.
7. Preheat the oven to 200°C static heat. Spread a thin layer of besciamella on the bottom of a baking dish. Place a layer of pasta sheets, then besciamella, then a layer of radicchio, and sprinkle with chopped hazelnuts. Repeat layers, finishing with a final layer of besciamella, radicchio, hazelnuts, and grated Parmesan.
8. Bake for 40–45 minutes until the lasagna is bubbly and golden. Then switch to grill mode for 10 minutes to brown the top. Let rest for 10 minutes before serving.