Taleggio, Speck, and Walnut Lasagna

Taleggio, speck, and walnut lasagna is a very tasty and hearty variant of the traditional Italian dish. Here’s how to prepare it.

Ingredients

• 250 g of egg lasagna (preferably fresh)
• 200 g of taleggio cheese
• 150 g of thinly sliced speck
• 100 g of shelled walnuts
• 500 ml of béchamel sauce
• Salt and pepper to taste
• Nutmeg to taste
• Butter as needed for the baking dish
• Flour as needed for dusting
• Grated Parmesan cheese as needed

Preparation

1. Preheat the oven to 200ºC.
2. Prepare the béchamel by heating milk with salt and pepper. In a separate pot, melt a knob of butter, add the flour and cook for a few minutes. Gradually pour in the hot milk, stirring to avoid lumps until you obtain a thick sauce. Season with a dash of nutmeg.
3. Lightly toast the walnuts in a pan or in the oven and then coarsely chop them.
4. Cut the taleggio into cubes or thin slices.
5. Butter a baking dish and sprinkle the bottom with a little béchamel.
6. Arrange a layer of lasagna, cover with a layer of béchamel, distribute the taleggio, speck, and chopped walnuts.
7. Add a pinch of salt and pepper, then sprinkle with some Parmesan.
8. Repeat the layers until all ingredients are used up, ending with a generous dusting of Parmesan and a few pats of butter.
9. Bake the lasagna for about 20-30 minutes or until a golden and crispy crust forms on the surface.
10. Let the lasagna rest for a few minutes before serving.

Curiosity

The combination of pungent and creamy taleggio cheese, smoked speck, and the crunchiness of the walnuts creates a very rich and satisfying balance of flavors. This dish is perfect for a dinner with friends or a special occasion, bringing an original twist to the table compared to the classic lasagna.

If you want to make the dish even more special, you can add a touch of diced pears to the recipe, which will balance out the flavor with their sweetness and aroma.