Venetian Pasticcio

8 ingredients
1 steps

Ingredients

  • 1 package fresh, no pre-cook lasagna noodles (or enough to make 3 layers in your pan.)
  • 6 cups of Bechamel sauce cooked and hot(6 cups milk, 6 tablespns butter, 6 tablespoons flour)
  • 2 or 3 heads of radiccio - if you can't find it, asparagus is also great here.
  • Radiccio do Chioggia:
  • sour-y tasting lettuce deep red in color, long, thin strips with from the Veneto region. You will find during autumn months in most good quality markets)
  • 1 medium onion
  • 1/4 teaspoon nutmeg (freshly ground is best)
  • salt and pepper

Directions

  1. 1
    {"0":"First rinse radiccio and pat dry, then cut with scissors in 2 inch long peices. Chop onion and add both to a saute pan and cook on medium for approx. 10 minutes until soft.","2":"Next make the Bechamel sauce (or white sauce). Start by melting butter on low add the flour and whisk in the milk bit at a time. Add salt and pepper and nutmeg when thick consistency.","4":"Next remove white sauce from fire and scoop out 2 cups for each layer.","5":"Layer first a tiny bit of bechamel on the bottom of pan, then the noodle, top with bechamel, then radiccio to make 3 layers in pan.","6":"End with some bechamel sauce on top.","8":"Bake for 35 min. in oven on 360 degrees, until crispy on top. Last 5 minutes turn on broiler to crisp up top.","10":"Serve with a nice red wine","11":"and buon appetito."}

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