You will need: Firebricks/spacer grate/grill grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 45 minutes
Cooking time: approx. 35-40 minutes

Ingredients:

(for 6-8 persons)

• approx. 700 g radicchio
• 50 ml cooking oil
• 1 tbsp lemon juice
• 70 g butter
• 3 shallots, finely diced
• 1 clove of garlic, finely chopped
• 70 g flour
• 50 ml dry white wine
• 1 l milk
• Salt, pepper, nutmeg
• 100 g black olives, sliced
• 200 g Taleggio, diced
• 200 g Gorgonzola with mascarpone, diced
• 16 lasagne sheets (without pre-cooking)

In addition:

• some butter for the mold
• 10-12 sage leaves
• 2-3 tbsp olive oil
• 30 g pine nuts

Heat the Merklinger to approx. 220-250°C.

Grease a baking dish with butter.

Wash the radicchio, remove the outer leaves and cut into quarters lengthwise.
Mix the oil and lemon juice in a small bowl and season with salt and pepper.
Brush the radicchio quarters with the mixture and grill them directly over the fire on the grill rack for approx. 5 minutes. Turn once.

Remove the radicchio from the Merklinger and leave to cool slightly. Now cut out the stalk, cut the radicchio into strips and mix with the olive slices in a bowl.

To make the béchamel sauce, melt the butter in a pan and sweat the shallots and garlic until translucent. Add the flour and sauté while stirring. Deglaze with white wine. Gradually add the milk, stirring constantly, and stir in the béchamel sauce.
Simmer for approx. 5 minutes. Season to taste with salt, pepper and nutmeg.

Now layer everything in the prepared dish. First spread a fifth of the sauce in the baking dish. Now alternate layers of lasagne sheets, béchamel sauce, a third of the radicchio and olive mixture and a quarter of the cheese cubes. Finish with a layer of sauce and cover it again with cheese. Scatter the sage leaves on top and drizzle the lasagne with olive oil.

Place the oven dish on the wire rack on the firebrick and bake the lasagne with grilled radicchio for approx. 35-40 minutes until golden brown.

During this time, toast the pine nuts in a pan on the grill without adding any fat.

Remove the lasagne from the Merklinger and sprinkle the pine nuts on top.



Tip:

Grilled radicchio is also a great accompaniment to fish or meat.