Pancetta and Taleggio Lasagna with Treviso
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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)
Instructions
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.
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