Venetian Pasticcio

• 1 package fresh, no pre-cook lasagna noodles (or enough to make 3 layers in your pan.)
• 6 cups of Bechamel sauce cooked and hot(6 cups milk, 6 tablespns butter, 6 tablespoons flour)
• 2 or 3 heads of radiccio - if you can't find it, asparagus is also great here.
• Radiccio do Chioggia:
• sour-y tasting lettuce deep red in color, long, thin strips with from the Veneto region. You will find during autumn months in most good quality markets)
• 1 medium onion
• 1/4 teaspoon nutmeg (freshly ground is best)
• salt and pepper

1. First rinse radiccio and pat dry, then cut with scissors in 2 inch long peices. Chop onion and add both to a saute pan and cook on medium for approx. 10 minutes until soft.
2. Next make the Bechamel sauce (or white sauce). Start by melting butter on low add the flour and whisk in the milk bit at a time. Add salt and pepper and nutmeg when thick consistency.
3. Next remove white sauce from fire and scoop out 2 cups for each layer.
4. Layer first a tiny bit of bechamel on the bottom of pan, then the noodle, top with bechamel, then radiccio to make 3 layers in pan.
5. End with some bechamel sauce on top.
6. Bake for 35 min. in oven on 360 degrees, until crispy on top. Last 5 minutes turn on broiler to crisp up top.
7. Serve with a nice red wine
8. and buon appetito.

noodles, bechamel sauce, soury tasting lettuce deep red, onion, nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/venetian-pasticcio-1209401 (may not work)