The zucchini and speck lasagna bundles are delicious stuffed packages, a perfect main dish for Sunday lunch or festive days. After the ragù lasagna bundles and the ricotta and spinach lasagna bundles, I chose to make a third version with zucchini and speck, a combination I love and that you can find in many of my recipes. The procedure for preparing these zucchini and speck lasagna bundles is always the same, and you can find the photo tutorial HERE.
Don’t miss it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 thin lasagna sheets (250 grams)
- 500 ml béchamel sauce
- 3.5 oz scamorza cheese
- 2 cups zucchini
- 3.5 oz speck strips
- 1.75 oz grated parmesan cheese
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Shallow Casserole
- 1 Bowl
- 1 Baking Dish 12 x 9 inches
Steps
Wash the zucchini, remove the ends, cut them into cubes, and cook them in a pan with two tablespoons of oil until they are soft.
Prepare the béchamel sauce (but if you prefer, you can buy it ready-made).
Cut the scamorza cheese into cubes.
In a bowl, combine the zucchini, parmesan, speck, and half of the béchamel sauce.
Cut the lasagna sheets in half lengthwise and keep them covered to prevent drying. Spread some béchamel sauce on the bottom of a baking dish and set aside. Take a half sheet and put a little béchamel sauce in the center. Place another half sheet crosswise on top. Put a spoonful of filling, a few scamorza cubes in the center, and close by folding over the left flap.
Put some béchamel sauce on the sheet to act as glue and fold over the top flap. More béchamel sauce. Close the right flap. Again béchamel sauce. Close the bottom flap. Arrange the bundles (twelve) in the baking dish and cover them with the remaining béchamel sauce. Sprinkle with grated parmesan and bake in a fan oven at 350°F for 30 minutes.
