Lasagna with radicchio

Preparation of the béchamel sauce:

• Pour the milk into a saucepan, add the butter and heat slowly.
• Stirring constantly, add the flour, salt, pepper and nutmeg.
• Let simmer slowly over low heat, stirring constantly until the mixture thickens somewhat.
• Remove the saucepan from the heat and cover with a plate.
• Pour the cream into a pan and heat slowly over low heat.
• Cut the radicchio into slivers and add to the cream.
• Add butter and let simmer for a bit.
• Add the béchamel sauce, salt and pepper and stir well.
• Add the Lasagne sheets, one at a time, to a pot of salted, boiling water. Let boil for 4-5 minutes.
• Drain the sheets and place them next to each other on a cloth.
• Place a layer of lasagne sheets in a buttered casserole dish, then add a layer of radicchio-and-sauce mixture.
• Repeat until all ingredients are used up, finishing with a layer of sauce mixture.
• Bake in a pre-heated oven at 180°C (350°F, gas mark 4) for 35 minutes.