Clean the radicchio and slice it into thin strips. In a pan, heat a little extra virgin olive oil with the chopped onion and cook over low heat until the onion softens.

Slice the speck into strips and crisp them in a nonstick skillet without any added fat. Add the speck to the onion mixture.

Now assemble the lasagna: spread a few tablespoons of béchamel sauce on the bottom of the baking dish to prevent sticking, then layer lasagna noodles, béchamel, radicchio and speck mixture, and Parmesan cheese. Repeat this process for 4-5 layers, finishing with a final layer of noodles topped with béchamel, a few small pieces of butter, plenty of grated Parmesan, and, if you have any left, some mozzarella cubes.

Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until a golden crust forms on top.

Béchamel sauce recipe (lump-free):
2 cups milk (500 ml)
1/4 cup all-purpose flour (30 grams)
2 tablespoons vegetable oil (30 grams)
a pinch of salt
grated nutmeg

In a bowl, mix the flour and oil. Heat the milk, and just before it boils, add the flour and oil mixture. Whisk vigorously until you reach the desired consistency.