I saw these accordion lasagnas on the web and they immediately caught my attention.
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: striking, fridge-clearing, soft inside, and with a golden crust on top, perfect for when you want to bring something simple but not trivial to the table.

I added gorgonzola and Asiago to make them soft inside, creamy between the folds, and with a golden crust on top.
I chose the white version, without sauce, to highlight the flavor of the gorgonzola, sweetened by the béchamel and balanced by the addition of Asiago cheese.
They are perfect when you crave a more original but still simple lasagna, without too much fuss, and with that bit of a show-stopping touch that makes people say, “how did you make these?”.

Variations I recommend and will make!
🥓 Version with diced speck
Add 80–100 g of diced speck
Distribute it between the folds, along with the gorgonzola
No need to brown it first: it cooks and adds aroma in the oven
👉 Result: more flavorful, bolder, perfect for winter.

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

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

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