Pancetta And Taleggio Lasagna With Treviso Recipe

Name: Pancetta And Taleggio Lasagna With Treviso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 8 ounces thinly sliced pancetta (Italian bacon), chopped; 2 cups thinly sliced celery hearts; 1 2/3 cups chopped onion; 1 pound Treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 6 cups), divided; 3 teaspoons chopped fresh thyme, divided; 1 garlic clove, finely chopped; 9 lasagna noodles (each 7 x 3 inches); 1/4 cup (1/2 stick) unsalted butter; 2 1/2 tablespoons all purpose flour; 2 cups whole milk; Pinch of ground nutmeg; Pinch of ground white pepper; 12 ounces Taleggio cheese,* rind removed, cheese cut into 1/2-inch cubes; 1/2 cup finely grated Parmesan cheese, divided; 2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread); Olive oil

Servings: persons

3 tablespoons extra-virgin olive oil
8 ounces thinly sliced pancetta (Italian bacon), chopped
2 cups thinly sliced celery hearts
1 2/3 cups chopped onion
1 pound Treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 6 cups), divided
3 teaspoons chopped fresh thyme, divided
1 garlic clove, finely chopped
9 lasagna noodles (each 7 x 3 inches)
1/4 cup (1/2 stick) unsalted butter
2 1/2 tablespoons all purpose flour
2 cups whole milk
Pinch of ground nutmeg
Pinch of ground white pepper
12 ounces Taleggio cheese,* rind removed, cheese cut into 1/2-inch cubes
1/2 cup finely grated Parmesan cheese, divided
2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)
Olive oil

1
Heat oil in heavy large skillet over medium heat. Add pancetta, celery, and onion. Saute until vegetables are soft but not brown, about 12 minutes. Transfer 1/2 cup sliced Treviso to small bowl and reserve for topping. Add remaining Treviso, 2 teaspoons thyme, and garlic to skillet. Toss until Treviso wilts, about 3 minutes. Season filling with salt and pepper.
2
Cook lasagna noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain noodles. Arrange noodles in single layer on large sheet of plastic wrap; cover with second sheet to avoid drying. DO AHEAD:
3
Let stand at room temperature.
4
Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk until roux is pale gold color, about 2 minutes. Gradually whisk in milk; add nutmeg and white pepper. Increase heat to medium and cook until sauce thickens and boils, whisking often, 2 to 3 minutes. Reduce heat to low. Add Taleggio cheese in 4 batches, whisking to melt before adding more, about 4 minutes. Season sauce to taste with salt and pepper.
5
Spoon 1/2 cup sauce into 13 x 9 x 2-inch glass baking dish; spread to cover bottom thinly. Arrange 3 noodles, crosswise and side by side, in dish; trim ends if necessary to fit. Transfer 3/4 cup filling to another small bowl and reserve for topping. Spoon half of remaining filling over noodles. Drizzle with 2/3 cup sauce; sprinkle with 1/4 cup Parmesan cheese. Repeat with noodles, filling, sauce, and Parmesan. Top with third layer of noodles; drizzle with 2/3 cup sauce. Spoon reserved 3/4 cup filling down center of lasagna lengthwise in 2-inch-wide strip. Drizzle strip with remaining sauce, then top with breadcrumbs. DO AHEAD:
6
Cover and chill. Let stand at room temperature 1 hour before continuing.
7
Preheat oven to 375u00b0F. Bake lasagna uncovered until heated through and sauce is bubbling, about 35 minutes. Remove from oven; let cool 15 minutes.
8
Toss reserved Treviso in small bowl with splash of olive oil and sprinkle of salt and pepper. Sprinkle over strip of filling. Sprinkle with remaining 1 teaspoon thyme.

1670

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 8 ounces thinly sliced pancetta (Italian bacon), chopped, 2 cups thinly sliced celery hearts, 1 2/3 cups chopped onion, and more.

Yes, Pancetta And Taleggio Lasagna With Treviso falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pancetta And Taleggio Lasagna With Treviso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions