Pancetta and Taleggio Lasagna with Treviso recipes

Pancetta and Taleggio Lasagna with Treviso recipes
17 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
Nutrition
1208
60% daily value
4 servings
                                       
                                            low-​carb
     

Fat

138% 90

Saturated

193% 39

Trans

- 2

Monounsaturated

- 35

Polyunsaturated

- 8

Carbs

19% 56

Carbs (net)

- 51

Fiber

19% 5

Sugars

- 13

Sugars, added

- 0

Protein

91% 45

Cholesterol

59% 176

Sodium

53% 1269

Calcium

96% 963

Magnesium

24% 100

Potassium

22% 1048

Iron

14% 3

Zinc

55% 6

Phosphorus

122% 851

Vitamin A

47% 426

Vitamin C

19% 17

Thiamin (B1)

34% 0

Riboflavin (B2)

63% 1

Niacin (B3)

26% 4

Vitamin B6

39% 1

Folate equivalent (total)

40% 159

Folate (food)

- 142

Folic acid

- 10

Vitamin B12

74% 2

Vitamin D

17% 3

Vitamin E

46% 7

Vitamin K

280% 337
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