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Pancetta and Taleggio Lasagna with Treviso

See full recipe on: Bon Appetit



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 7x3 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

Nutrition 8 servings

Per Serving % Daily Value
Calories 643
Fat 45g 70%
Carbs 34g 11%
Protein 23g 47%
Fiber 2g 10%
Cholesterol 90mg 30%
Sodium 692mg 28%
     
Fat
Carbs
Protein

Preparation






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