- 1
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
Preparation
Step 1
For filling and pasta:
Heat oil in heavy large
skillet over medium heat. Add pancetta,
celery, and onion. Sauté 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.
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: Filling and pasta can be made 2
hours ahead. Let stand at room temperature.
For sauce:
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.
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: Can be made
1 day ahead. Cover and chill. Let stand at
room temperature 1 hour before continuing.
Preheat oven to 375°F. Bake lasagna
uncovered until heated through and sauce
is bubbling, about 35 minutes. Remove from
oven; let cool 15 minutes.
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.
* A semisoft cheese; available at some
specialty foods stores and at Italian markets.
Per serving: 553.5 kcal calories,
58.2 % calories from fat,
35.8 g fat,
15.9 g saturated fat,
78.9 mg cholesterol,
35.0 g carbohydrates,
3.2 g dietary fiber,
6.4 total sugars,
31.8 net carbohydrates,
23.1 protein
Nutritional analysis provided by
Bon Appétit