I saw these accordion lasagnas on the web and they immediately intrigued me.
I wanted to try them my way, in a white version with gorgonzola, Asiago and béchamel, to enhance the folds and creaminess without using sauce.
The result is a lasagna different from the classic one: spectacular, a great fridge-clearer, soft inside and with a golden crust on top, perfect for when you want to bring something simple but not ordinary to the table.

I used gorgonzola and Asiago to make them soft inside, creamy between the folds and with a golden crust on top.
I chose a white version, without sauce, to showcase the taste of gorgonzola, sweetened by the béchamel and balanced by the addition of Asiago cheese.
They are perfect when you want a LASAGNA that is more original but still simple, without too many frills, and with that slightly dramatic touch that makes people ask: “how did you make these?”.

Variants I recommend and that I will make!
🥓 Version with diced speck
Add 80–100 g of diced speck
Distribute it between the folds, together with the gorgonzola
No need to brown it first: it will cook and perfume in the oven
👉 Result: more flavorful, more robust, perfect for winter.

🍖 Version with cooked ham
Add 100 g of diced or sliced cooked ham
Place it between the folds, before pouring the béchamel
👉 Result: more delicate and soft, also suitable for those who don’t like strong flavors.

⚠️ Important tip
If you use speck or ham, I recommend:
– reducing the salt in the béchamel very slightly,
because they already add saltiness themselves.

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