If we want to give an extra touch to our already delicious lasagna, we can quickly sauté the vegetables in a pan as follows: after washing and chopping both the radicchio and zucchini, heat a drizzle of extra virgin olive oil with a clove of garlic. When the garlic is golden, add the chopped zucchini and radicchio. Let them brown for a couple of minutes, then add a tablespoon of dry white wine and wait for the alcohol to evaporate, stirring often. Cook for about 5-7 minutes until the vegetables begin to wilt and season with salt.

Both the zucchini and radicchio should be cooked briefly, as they will finish cooking in the oven.