White Ragù and Zucchini Lasagna

Here is a personalized Italian variant of the White Ragù and Zucchini Lasagna recipe. This is a version that does not require tomato in the ragù, replaced here by zucchini for an extra touch of freshness.

Ingredients

• Lasagna (fresh or dry that requires cooking)
• 400 g of zucchini
• 500 g of minced meat (mixed veal and pork)
• 1 white onion
• 1 carrot
• 1 stalk of celery
• 500 ml of béchamel sauce
• 100 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by preparing the soffritto by finely chopping the onion, carrot, and celery, and sautéing them in a large pan with a drizzle of extra virgin olive oil.
2. Add the minced meat to the soffritto and let it brown until it loses its red color.
3. In the meantime, wash the zucchinis and cut them into small cubes. Add them to the pan with the meat and cook everything for about 15-20 minutes. Season with salt and pepper.
4. Prepare the béchamel sauce by bringing the milk to a boil with a pinch of salt and nutmeg. In another pot, melt a knob of butter and add the same quantity of flour, cooking the roux for a minute. Pour the hot milk over the roux, stirring vigorously to avoid lumps, and cook until the béchamel sauce thickens.
5. Begin assembling the lasagna in a baking dish by greasing the bottom with a bit of béchamel sauce. Proceed with a layer of lasagna, cover with the meat and zucchini ragù, add a little béchamel and a sprinkle of Parmesan. Repeat the layers until the ingredients are used up, making sure to finish with béchamel and grated Parmesan.
6. Bake in a preheated oven at 180°C for about 40 minutes or until the surface is golden brown and crispy.
7. Let the lasagna rest for about 10 minutes before cutting and serving.

Enjoy this delicious variant of the classic lasagna with ragù!