Ingredients
- 200 g four-cheese sauce
- 12 lasagna sheets
- 3 tbsp Il Rosso Balsamic Vinegar of Modena
- 1 tsp acacia honey
- 100 g sliced pancetta
- 250 g Treviso radicchio (Italian chicory)
Preparation of the recipe
1
Cook the egg pasta sheets and lay them on a clean kitchen towel to dry.
2
Crisp the pancetta in a frying pan with 1 tablespoon of honey.
3
In the same pan, sauté the sliced radicchio and deglaze with 2 tablespoons of balsamic vinegar.
4
Assemble the lasagna by layering the pasta sheets, four-cheese sauce, and radicchio.
5
Finish with the crispy pancetta pieces on top.
Bake at 180°C (350°F) for 25–30 minutes, or until golden brown.
