White lasagna with peas, ham, and zucchini, tasty and delicate, made with carasau bread instead of egg pasta sheets… they are very simple and the process is easy and quick, because you won’t need to prepare or pre-cook the pasta. It will only take a few minutes to prepare the seasoning, then you just need to layer the lasagna and put it in the oven to gratinate. Try the carasau bread lasagna with peas, ham, and zucchini, they are a great alternative to the classic ones, perfect if you need to avoid eggs!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 286.87 (Kcal)
- Carbohydrates 31.32 (g) of which sugars 6.10 (g)
- Proteins 16.48 (g)
- Fat 11.12 (g) of which saturated 6.33 (g)of which unsaturated 4.18 (g)
- Fibers 4.87 (g)
- Sodium 916.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz carasau bread
- 10.6 oz peas
- 3 zucchini
- 5.3 oz ham (cooked or uncooked)
- 17.6 oz béchamel
- 1 shallot (to taste)
- Grana Padano cheese, grated
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Dish
- Pan
Preparation
Chop the shallot (if you like) and sauté it in a pan with a drizzle of oil.
Add the peas, season with salt, add a little hot water, and cook them for 5-6 minutes.
Cut the zucchini into cubes, add them to the peas, and cook until tender. Finally, add the ham cut into strips, let it flavor for a couple of minutes, and turn off the heat (1).
Try not to let the sauce dry out too much, the liquid will help soften the carasau bread.
Take a baking dish and grease it with a thin layer of béchamel.
Place a layer of carasau bread, breaking it to cover the entire surface (2).
Cover with more béchamel and a couple of spoonfuls of filling (3).
Continue with the layers until reaching the edge of the baking dish.
Finish with plenty of béchamel and sprinkle with a handful of grana and a pinch of pepper (4).
Place the dish in a fan oven at 356-365°F and bake the lasagna for about 30 minutes, or until the surface is gratinated to your liking.
Carasau bread lasagna with peas, ham, and zucchini is ready, let it rest a few minutes before cutting and serving. If you like, you can scent it with a few leaves of thyme or basil.
Tips and Notes
You can also make the lasagna with classic egg pasta sheets.
You can use either fresh or frozen peas, and you can substitute zucchini with asparagus if in season.
You can use ham, cooked or uncooked, or even speck; in my case, I chose a sweet uncooked ham.
Use a slightly runny béchamel that can moisten the bread. If necessary, you can dilute it with one or two tablespoons of milk.
You can prepare the lasagna the day before and reheat it in the oven when needed.
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