Lasagna with potatoes and speck: tasty, creamy, and hearty, the potato lasagna combined with this type of smoked cured meat is a perfect match. Among my baked lasagna proposals, this particular recipe was missing, which slightly reminds of mountain cuisine suitable for cold and rainy days, perfect in autumn and winter.
After my holidays in Trentino Alto Adige, I couldn’t help but try a few recipes with speck, I stocked up on many typical Trentino cured meats in anticipation of experimenting with recipes, and today’s is one among many. Actually, I used the heart of speck which is fragrant, tender, slightly spicy, and smoky, a real delicacy.
To cook the potato and speck lasagna, you should first prepare the béchamel sauce, boil the potatoes, and then proceed to layer all the ingredients as you would with classic lasagna. You might have some leftover fresh lasagna pasta, if so, you can always use it in pasta strips with tomato, provola, and basil. Until next time!
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 1,026.32 (Kcal)
- Carbohydrates 98.72 (g) of which sugars 13.85 (g)
- Proteins 53.40 (g)
- Fat 47.48 (g) of which saturated 26.89 (g)of which unsaturated 18.70 (g)
- Fibers 8.57 (g)
- Sodium 2,699.70 (mg)
Indicative values for a portion of 540 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
- 7 oz egg lasagna (fresh)
- 2.2 lbs potatoes
- 9 oz mozzarella (2 pieces of 4.5 oz each)
- 7 oz speck
- 3.5 oz grated Parmesan
- 2 cups milk
- 1.75 oz flour
- 1.75 oz butter
- to taste nutmeg
- to taste salt
- to taste pepper
Tools
- Baking dish
- Small pot
Recipe
First, prepare the béchamel sauce with the ingredients listed above by following the steps in my béchamel sauce recipe.
After washing them, boil the potatoes with their skin in a pot full of water for about 15 minutes from boiling. For even cooking, use potatoes of the same size; they shouldn’t be fully cooked as they will finish cooking in the oven, so be careful not to overcook them. Once cooked, drain, let them cool, remove the skin, and slice them all thinly with a smooth-edged knife.
Now let’s assemble our lasagna. Spread a baking dish
First, cut the speck into pieces (buy it in slices not too thin) and slice the mozzarella. In a baking dish large enough to hold all the lasagna, spread some béchamel on the bottom, then make a first layer with fresh lasagna pasta, more béchamel, arrange potato slices over the entire surface, and distribute speck pieces here and there.
On top of the speck, place some mozzarella slices and sprinkle the entire surface with grated Parmesan. Repeat the process from the lasagna pasta until all ingredients are used, finishing the last layer with béchamel, plenty of Parmesan, and speck. Bake in a preheated static oven at 392°F for about 30 minutes or until the classic lasagna crust forms.
Simple and tasty, these lasagna with potatoes and speck make a perfect first course for the autumn and winter seasons, tasty and hearty, it can also be served as a single dish. Enjoy your meal!
Storage and Tips
Storage: the potato and speck lasagna can be stored in the fridge for 1 day covered with plastic wrap. Reheat slightly in the oven before enjoying them again.
Tips: you can assemble the lasagna the day before, keeping it in the fridge and cooking it the next day.
You can also use dry lasagna by boiling them in salted water a few at a time.
If you need to soften the béchamel, add a few tablespoons of milk between layers during assembly.
To enrich the dish, add mushrooms to taste.
