The full title for this recipe should actually be “white lasagna with zucchini, mushrooms, and ham” but for obvious reasons, I had to shorten it. As you can well perceive, today I propose a lasagna without tomato sauce that is really tasty and alternative.

It all starts with a sautéed onion base, then add zucchini and mushrooms. Finally, seasoning with ham makes it more tasty and well-balanced.

For the béchamel sauce, essential for lasagna, I chose to make it completely homemade, giving the recipe even more character and authenticity. Finally, during assembly, I chose dry lasagna sheets and then cooked everything in the oven!

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Difficulty: Medium
Cost: Medium
Preparation time: 1 Hour
Portions: 3
Cooking methods: Oven
Cuisine: Italian

Ingredients

For White Lasagna with Zucchini

6 sheets egg lasagna
1 onion
2 zucchini
5.3 oz fresh champignon mushrooms
8.8 oz diced cooked ham
1 tsp salt
to taste extra virgin olive oil
2.1 cups whole milk
2.8 tbsp butter
6 tbsp all-purpose flour
1/2 tsp salt
to taste nutmeg

Tools

Frying Pan
Food Processor
Aluminum Baking Pans

Steps

To make the White Lasagna with Zucchini

Start by dicing the zucchini and chopping the onion. Then heat a little extra virgin olive oil in a saucepan and bring to temperature. Finally, sauté the onion for about 1 minute.
Continue by adding the sliced and chopped mushrooms along with the diced zucchini to the pan. Add a teaspoon of salt and let them season over medium heat for about 15 minutes.
At about 3/4 of the cooking, finally add the diced cooked ham. Stir and continue cooking until all the ingredients are well cooked and soft. At the end, turn off the heat and set aside.
For the béchamel, if you have a Thermomix, put all the ingredients, milk, flour, butter, salt, and nutmeg, in the bowl and set to 194°F for 7 minutes at speed 4. The béchamel will be ready at the end. If you don’t have a Thermomix, you can use ready-made béchamel or make one using a saucepan following the recipe at this link.
To complete, assemble the lasagna in the pans by placing a layer of béchamel first, followed by a lasagna sheet. Proceed by adding plenty of filling and more béchamel. Repeat this step creating 3 layers.
For the last layer, cover evenly with béchamel without leaving empty spaces and sprinkle with plenty of grated Parmesan or Grana cheese. Then cook in a preheated oven at 356°F for 30 minutes.
Finally, remove the pan from the oven and let it rest at room temperature for about 15 minutes before serving at the table!