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Pancetta and Taleggio Lasagna with Treviso


Pancetta and Taleggio Lasagna with Treviso Recipe

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
Directions:
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