Wash and shred the radicchio and keep it aside.

Thinly chop the onion and put it in a pot with the extra virgin olive oil. Sauté for a couple of minutes until the onion becomes translucent.

Add the shredded radicchio and salt. Cover and let it cook on a low flame for about 10 minutes.

You should not have to add water as radicchio usually creates a little liquid while cooking, but do keep an eye on it and adjust the water if needed. Your end result has to be rather dry though.

When cooked, keep aside until cool.

Make the béchamel sauce as per my tutorial and keep it aside.

Chop the Taleggio cheese and add it to the béchamel sauce. Mix until melted.

Prepare the lasagne sheets as per my instructions on How to make egg pasta dough and How to make lasagne sheets.

When ready to assemble put a large pot with salty water on the fire and bring to a boil.

Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).

Remove them with a slotted spoon and put them on a clean tea towel to cool down.

Mix the Radicchio with the Taleggio and béchamel sauce.

Now you are all set to start assembling your lasagne. Start with a layer of béchamel, Taleggio and Radicchio sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of béchamel, Taleggio and Radicchio sauce and grated Parmigiano Reggiano. Add another layer of pasta and repeat the layers until you run out of pasta. Finish off with some béchamel, Taleggio and Radicchio sauce and Parmigiano Reggiano.

Cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then grill for 5 to 10 minutes until the top gets golden brown. Serve warm.