Name: Pancetta and Taleggio Lasagna with Treviso
Yield: 8 Servings
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 7x3 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

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