3 leeks, sliced 1/4 inch thick
1/4 cup butter
1/4 cup red wine
2 radicchio, sliced 1/4 inch thick
4 (13x9-inch) sheets fresh Lasagna Noodle Dough, or 12 packaged lasagna noodles, cooked
1 to 1 1/2 cups grated Parmesan cheese, preferably Reggiano
4 small or 3 medium tomatoes, sliced
Saute leeks in 2 tablespoons butter over medium-low heat until tender, about 5 minutes. Season lightly with pepper. Add 2 tablespoons red wine and cook until wine evaporates. Set aside.
Saute radicchio in remaining 2 tablespoons butter until tender, about 3 minutes. Season lightly with pepper. Add remaining 2 tablespoons red wine and cook until wine evaporates. Set aside.
Add 1/2 to 3/4 cup Bechamel Sauce to leeks and mix lightly. Add 1/2 to 3/4 cup Bechamel Sauce to radicchio and mix lightly.
Place 1 sheet Lasagna Noodle Dough rolled wide enough to fit pan (or 4 packaged lasagna noodles) in bottom of well-buttered 13x9-inch baking pan. Spread half leek mixture over noodle layer. Sprinkle with some Parmesan cheese. Top with 1/3 remaining Bechamel Sauce. Add half radicchio mixture, spreading evenly. Dust with more cheese and cover with another Lasagna Noodle Dough layer.
Repeat layering. Cover with dough and spread remaining 1/3 Bechamel Sauce over dough. Sprinkle with remaining cheese. Garnish with tomato slices and parsley. Bake at 350 degrees 45 minute or until lasagna is pale golden in color. Let stand 10 minutes before cutting into squares. Makes 6 servings.
1/2 cup butter
3/4 cup flour
1 1/2 quarts milk, about
1/2 to 3/4 cup grated Parmesan cheese
Melt butter in saucepan. Stir in flour until smooth. Gradually add 1 1/2 quarts milk, stirring constantly until well blended. Bring to boil, then reduce heat and continue to simmer, stirring, until creamy and smooth. Stir in salt to taste and 1/2 cup cheese and cook, stirring, until sauce is smooth and slightly thickened. If too thick, add more milk. If too thin, stir in more cheese.
Lasagna Noodle Dough
1/4 cup water
1/2 pound semolina flour (about 2 cups)