Pancetta and Taleggio Lasagna with Treviso

Ingredients

• 2 cups celery hearts
• 1 ²/₃ cups onion
• 3 teaspoons fresh thyme
• 1 pound Treviso radicchio or red endive
• 2 tablespoons coarse dry breadcrumbs (preferably from crustless Italian bread)
• ½ cup Parmesan cheese, freshly grated
• 12 ounces Taleggio cheese
• + 10 more ingredients
• • pinch ground white pepper
  • Pinch of ground nutmeg
  • 2 cups whole milk
  • ¼ cup unsalted butter
  • 8 ounces pancetta (Italian bacon)
  • 1 clove garlic
  • 9 lasagna noodles (each 7 x 3 inches)
  • 3 tablespoons extra-virgin olive oil
  • Olive oil
  • 2 ½ tablespoons all-purpose flour

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 Tr...

View full recipe at Epicurious