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LASAGNA WITH SAUSAGE AND RADICCHIO

(Serves 8)

9  dry lasagna noodles

1 large head radicchio, shredded

2 cloves garlic, crushed

2 cloves garlic, minced

6 TB. olive oil, divided

2 TB. chopped red onion

2 TB. fresh rosemary, finely chopped

1 lb. Italian sausage, removed from casings

1/2 tsp. pepper

1/2 tsp. red pepper flakes

Salt to taste

1/2 cup chicken broth

1-1/2 cups crushed tomatoes

2-1/2 cups béchamel sauce

1 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Cook the lasagna noodles in boiling salted water for 10 minutes.  Drain and rinse.

Place the radicchio in a baking dish with 1 cup water, 2 crushed garlic cloves, and 1 TB. oil.  Bake the radicchio for 10-12 minutes until the leaves are wilted.

Remove the radicchio from the dish and set aside.  Discard the garlic and water.

In a large saucepan over medium heat, place 4 TB. olive oil.

Add the chopped garlic, onion, and rosemary.

Saute about 5 minutes or until the garlic is lightly browned.

Add the sausage and break it up in the pan.

Add the pepper, red pepper flakes, and salt to taste.  Cook 10 minutes.

Add the chicken broth and cook 3-5 minutes to evaporate the broth.

Add the crushed tomatoes and cook 15 additional minutes.

Grease a 9x11-inch baking dish.

Spread a thin layer of sauce in the bottom of the dish.

Lay 3 lasagna noodles lengthwise over the sauce.

Add one-third each of the meat sauce, radicchio, béchamel sauce, and Parmesan.

Repeat the layers 2 more times.

Cover with foil and bake for 20 minutes.

Remove the foil and bake an additional 20 minutes or until top is golden.

Let stand 10 minutes before serving.

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