The G2 weekly recipe

Parma ham, mozzarella and radicchio lasagne

This is a delicious, soupier version of the classic. Forget the mince, forget the tomato sauce and forget the béchamel - it's lighter, healthier, easier and quicker to make. Feeds six.

250g radicchio

2 teaspoons dried oregano

4 tablespoons extra virgin olive oil

1.5 litres chicken stock

250g dried lasagne, the one that needs no pre-cooking

200g Parma ham, thin-sliced

250g mozzarella, grated or small cubed

140g Parmesan, grated

Salt and pepper

Preheat the oven to 180°C/350°F/gas mark 4. Cut the radicchio into quarters though the core, cut out the core and shred the leaves roughly. Put them into a medium-sized bowl and dress with the oregano, some salt and pepper and the oil. Heat your stock or make it with a cube and boiling water. Now it is simply a matter of assembly. Choose your dish (mine is 20cmx30cmx5cm deep). Have the cheeses and ham near, along with the dressed radicchio. My pack of lasagne had 12 sheets, so I figured three per layer, four layers.

Lay down three sheets of lasagne on the bottom of the dish and top with a layer of ham. Sprinkle on a quarter of the radicchio, followed by a quarter of the mozzarella and parmesan. Lay down another three sheets of lasagne and repeat so that you finish the top layer the same way. Taste your stock for seasoning and pour it over until you have a thin stream around the sides. Cover with foil and bake for 45 minutes, the last 10 with the foil off. Serve with a big green salad or blanched greens.