1 ml milk
300 g fresh egg pasta
300 g Speck
1 l bechamel sauce
Salt to taste
Parmesan cheese, grated, to taste
Nutmeg to taste
Roll out the pasta and cut into large rectangles then lightly cook in lots of salty water and leave to dry on a tea towel.
In the meantime prepare the bechamel sauce, then add the Red radicchio sauce and the grated Parmesan cheese. Season with a grating of nutmeg and a pinch of salt. Now place some of the rectangles of pasta on the bottom of an oven dish and then spread over the béchamel sauce with radicchio, the speck and some grated Parmesan. Cover with some other pasta rectangles and add another layer of the filling, continuing to build up the lasagne so it has 4 or 5 layers.
Finish off with a sprinkling of grated parmesan. Bake the lasagne in the oven at 190°C for around 45 minutes.