Wash the radicchio and fry with the chopped shallot and two tablespoons of extra virgin olive oil. Cut the Monte Veronese PDO cheese and mix with radicchio. Heat the prepared bechamel sauce in a small saucepan, add a pinch of nutmeg and a little milk to make it fluid; for those who prefer it home made: gradually add the butter and flour mixture to the boiling milk, put it on the flame, boil until it thickens, add salt and nutmeg. Toast the walnuts in small pieces in a heated skillet. Butter a baking pan and make a first layer of bechamel sauce on the bottom, add a part of the radicchio and cheese mixture and cover with another layer of bechamel sauce. Alternate the ingredients. Spread flakes of butter and the grated Grana Padano PDO cheese on the surface. Bake at 180° for about 20/30 minutes. Serve the oven-baked lasagne warm.

Preparation time: 15 min

Cooking time: 20 min