Pancetta and Taleggio Lasagna with Treviso

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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