4 servings

150g Buffalo Mascarpone
500g egg pasta sheets
60g walnuts without shells
150g Parmigiano Reggiano
160g red radicchio
EVO Oil, as needed
Salt, as needed

Steps

Cut the red radicchio into small strips and sauté it in a pan with a drizzle of EVO Oil, to soften it up.
Let it cool down a little, then add the Buffalo Mascarpone to obtain a soft cream.
Start arranging the lasagna, by alternating the pasta sheets with the Buffalo Mascarpone and red radicchio cream, walnuts and grated Parmigiano.
Then bake at 200°C for 25 minutes.
Once cooked, serve the lasagna.