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Lasagne zucchine e pancetta

17/11/2023

A version of lasagna with zucchini and pancetta can be a delicious and relatively simple dish to prepare. Here is the recipe step by step.

Ingredients

  • 250 g of lasagna (fresh or dry requiring precooking)
  • 400 g of zucchini
  • 150 g of cubed smoked pancetta
  • 300 g of béchamel sauce
  • 200 g of mozzarella cheese
  • 100 g of grated Parmesan cheese
  • Nutmeg (to taste)
  • Extra virgin olive oil
  • Salt and pepper q.b.

Preparation

  1. If you’re using dry lasagna that requires precooking, start by cooking it in boiling salted water following the instructions on the package, then drain it and spread it out on a clean cloth to dry.
  2. Meanwhile, wash the zucchini and cut them into thin slices. In a large pan, heat a drizzle of oil and sauté the pancetta until it becomes crispy.
  3. Add the zucchini slices to the pan with the pancetta and cook for about 5-7 minutes until they soften. Season with salt, pepper, and if you like, a light grating of nutmeg.
  4. Prepare the béchamel sauce, if you haven’t already, by heating milk with a knob of butter, showering in flour and continuing to stir until it thickens. Season with salt, pepper, and nutmeg.
  5. In a lasagna dish, pour a light layer of béchamel sauce on the bottom.
  6. Start building the layers of lasagna by arranging a first layer of pasta, followed by a layer of zucchini and pancetta, cubes of mozzarella, and a sprinkle of Parmesan. Cover with a layer of béchamel sauce.
  7. Repeat the steps for the layers until you run out of ingredients, ending with a layer of béchamel and a generous sprinkle of Parmesan.
  8. Cook in a preheated oven at 180 °C for about 30 minutes or until the surface becomes golden and crispy.
  9. Let the lasagna rest for 10 minutes before serving, to allow the layers to settle and make cutting easier.

Curiosity

Lasagna is a very versatile dish and accepts many variations on the ingredients. This version with zucchini and pancetta is a perfect match between the delicate flavor of zucchini and the more intense and smoky taste of pancetta, with a mix of creaminess and crispness given by the béchamel and the au gratin cheese. Moreover, zucchini can be an ideal choice to lighten the dish compared to the traditional recipe.