Pancetta and Taleggio Lasagne with Treviso

Ingredients for Pancetta and Taleggio Lasagne with Treviso

• 3 matskedar extra jungfruolivolja

• 230g thinly sliced pancetta (Italian bacon), chopped

• 200g thinly sliced celery hearts

• 170g chopped onion

• 450g Treviso radicchio or red endive (4 medium heads), quartered lengthwise, cored, then cut on diagonal into thin strips (about 900g ), divided

• 3 teaspoons chopped fresh thyme, divided

• 1 vitlöksklyfta, finhackad

• 9 lasagne noodles (each 7 x 3 inches)

• 60g (1/2 stick) osaltat smör

• 2 1/2 tablespoons plain flour

• 475 ml helmjölk

• Pinch of ground nutmeg

• Pinch of ground white pepper

• 350g Taleggio cheese,* rind removed, cheese cut into 1/2-inch cubes

• 60g finely grated Parmesan cheese, divided

• 2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)

• Olivolja

How to make Pancetta and Taleggio Lasagne with Treviso

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 80g 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 lasagne 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.

Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk until roux is pale gold colour, 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 120ml 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 180ml filling to another small bowl and reserve for topping. Spoon half of remaining filling over noodles. Drizzle with 160ml sauce; sprinkle with 30g Parmesan cheese. Repeat with noodles, filling, sauce, and Parmesan. Top with third layer of noodles; drizzle with 160ml sauce. Spoon reserved 180ml filling down centre of lasagne 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 191°C. Bake lasagne 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.

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