Craving a tasty but light dish without giving up the pleasure of lasagna? The zucchini lasagna with white ragù is the perfect solution! In this recipe, we replace the classic pasta sheet with zucchini slices, creating a dish rich in flavor and with an irresistible texture. The white veal and sausage ragù, flavored with a vegetable soffritto and deglazed with white wine, pairs perfectly with the creaminess of the béchamel. A simple recipe, perfect for those looking for a lighter alternative without sacrificing taste!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 Zucchini
- 7 oz Veal mince (ground)
- 1 Sausage
- 1 1/4 cup Dry white wine
- 1 stalk Celery
- 1 Carrot
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
- Pepper
- 1.4 tbsp Butter
- 1.4 tbsp All-purpose flour
- 7 fl oz Milk
- to taste Salt
- to taste Pepper
- to taste Nutmeg
Preparation
Wash and trim the zucchini, then slice them lengthwise into slices about 1/5 inch thick.
Place them in a colander, sprinkle with a little salt, and let them sit for 30 minutes. This will help them release some of their vegetation water, preventing them from releasing too much liquid during cooking.Clean and finely chop the celery, carrot, and onion.
In a saucepan, heat a little extra virgin olive oil and sauté the vegetable mixture for a few minutes.
Add the ground meat and the peeled and crumbled sausage, then brown everything well.
Deglaze with white wine and let the alcohol evaporate.
Add a ladle of hot water or vegetable broth and let it cook on low heat until the meat is well cooked and flavorful.
Season with salt and pepper (be careful: the sausage may already be salty).In a small saucepan, melt the butter over medium heat.
Add the flour and mix vigorously with a whisk to obtain a smooth mixture (roux).
Pour the milk in gradually, continuing to stir to avoid lumps.
Bring to a boil and let the béchamel thicken.
Season with salt and nutmeg to taste.Rinse the zucchini under running water to remove excess salt and pat them dry with a paper towel.
Spread a bit of béchamel on the base of a baking dish.
Place a layer of zucchini, then distribute a few spoonfuls of white ragù and some béchamel.
Continue layering until you’ve used up all the ingredients, finishing with a generous layer of béchamel.Bake in a preheated oven at 392°F for about 20 minutes or until golden brown.
Remove from the oven, let cool for a few minutes, and serve your zucchini lasagna with white ragù.
The zucchini lasagna with white ragù is a delicious and light alternative to classic lasagna. Perfect for those looking for a tasty dish without too many carbohydrates, it lends itself to many variations and customizations. Make it for a special lunch or family dinner: it will win everyone over at the first bite!
Useful Tips
For firmer zucchini: lightly grill them before using to remove even more liquids.
For a cheesy touch: add a layer of mozzarella or scamorza cheese between the layers.
For an even lighter version: replace the béchamel with ricotta mixed with a little milk.
Variations
Vegetarian: replace the meat with sautéed mushrooms or a mix of grilled vegetables.
Lactose-free: use a milk-free béchamel made with vegetable broth and olive oil instead of butter.
FAQ – Zucchini Lasagna with White Ragù
Can I prepare them in advance?
Yes! You can assemble them in advance and store them in the refrigerator for 24 hours before baking.
Can I freeze them?
Yes, both cooked and uncooked. If you freeze them uncooked, bake them directly from frozen, extending the cooking time by about 10 minutes.
What can I serve them with?
A fresh salad or a side of grilled vegetables are perfect!
