Taleggio, Speck, and Walnut Lasagna Recipe
Lasagna is a beloved comfort food, but when you give it an elegant twist with the creamy flavor of Taleggio cheese, the rich smokiness of speck, and the crunch of walnuts, it becomes an entirely new experience. This Taleggio, Speck, and Walnut Lasagna brings together a delightful combination of flavors and textures. The smooth béchamel sauce provides a silky contrast to the savory ingredients, while the walnuts add a satisfying bite. Whether it’s for a cozy family dinner or an impressive dish for guests, this lasagna will surely be a crowd-pleaser.
Category: Main Course
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 400g |
| Taleggio Cheese | 500g |
| Speck (cured ham) | 300g |
| Walnuts (shelled) | 200g |
| Butter | 200g |
| All-purpose Flour | 200g |
| Whole Milk | 2 liters |
| Salt | to taste |
| White Pepper | to taste |
Instructions
-
Prep the Ingredients
Begin by slicing the Taleggio cheese into thin slices. Then, dice the speck into small cubes. For the walnuts, roughly chop most of them, leaving a few whole pieces aside to garnish the top layer of lasagna. -
Make the Béchamel Sauce
In a saucepan, melt the butter over low heat. Once the butter has melted, gradually stir in the flour, mixing continuously to avoid lumps. Allow the flour to cook for a minute or two, then slowly add in the milk, stirring constantly. Continue to cook the mixture over low heat until it thickens into a creamy consistency. Season the béchamel sauce with salt and white pepper to taste. -
Assemble the Lasagna
Preheat your oven to 180°C (350°F). Prepare a 32×32 cm (12×12 inch) baking dish that is about 6 cm (2.5 inches) high. Start by spreading a layer of the béchamel sauce on the bottom of the dish. Next, place a layer of egg lasagna sheets over the sauce, followed by another layer of béchamel. Add a layer of Taleggio cheese slices and scatter speck cubes evenly across the top. Sprinkle some of the chopped walnuts over the speck and cheese. Repeat this process, layering the lasagna sheets, béchamel sauce, Taleggio, speck, and walnuts, until you’ve used all the ingredients. -
Top Layer and Baking
For the final layer, add another sheet of lasagna followed by a generous coating of béchamel sauce. Arrange the remaining walnut pieces on top for a delightful crunch. Bake the lasagna in the preheated oven for 30–35 minutes, or until the top is golden and bubbly. -
Serving
Let the lasagna rest for about 10 minutes after removing it from the oven. This will allow it to set and be easier to slice. Serve hot and enjoy the incredible combination of creamy, smoky, and nutty flavors.
Tips & Variations:
- Taleggio Substitution: If you cannot find Taleggio, any soft, creamy cheese such as fontina or brie can be used as a substitute.
- Walnut Variation: If you’re not a fan of walnuts, you can substitute them with pine nuts or hazelnuts for a different texture and flavor.
- Vegetarian Option: Skip the speck and add sautéed mushrooms or spinach to make a vegetarian version of this lasagna.
With the luxurious flavor of Taleggio, the savory depth of speck, and the crunchy finish from walnuts, this lasagna is truly special. The creamy béchamel and the perfectly cooked lasagna sheets create a comforting base that holds all the ingredients together beautifully. Serve this dish with a fresh salad or a glass of white wine for an elegant meal that will have everyone asking for seconds.
