I saw these accordion lasagna online and was immediately intrigued.
I wanted to try them my way, in a version white with gorgonzola, Asiago, and béchamel, to highlight the folds and creaminess without using sauce.
The result is a lasagna different from the classic: scenic, fridge-emptying, soft inside and with a golden crust on top, perfect for when you want to serve something simple but not trivial.

I added gorgonzola and Asiago to make them soft inside, creamy between the folds, and with a golden crust on top.
I wanted them in white, without sauce, to bring out the flavor of the gorgonzola, sweetened by the béchamel and balanced by the addition of Asiago cheese.
They are perfect when you crave a LASAGNA more original but still simple, without too much fuss, and with that slightly scenic touch that makes people say: “how did you make them?”

Variations I recommend and will make!
🥓 Version with diced speck
Add 2.8-3.5 oz of diced speck
Distribute it between the folds, along with the gorgonzola
No need to brown it first: it cooks and perfumes in the oven
👉 Result: more flavorful, more decisive, perfect for winter.

🍖 Version with cooked ham
Add 3.5 oz of diced or sliced cooked ham
Insert it between the folds, before pouring the béchamel
👉 Result: more delicate and soft, suitable even for those who do not like strong flavors.

⚠️ Important tip
If you use speck or ham, I recommend:
– reducing the salt in the béchamel by a little,
as they already add saltiness.

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