The lasagna with zucchini, ham, and provola is an easy main dish that doesn’t take much time to prepare and will brighten your day. They are very good, the combination of cooked ham with zucchini and the sweet touch of provola is excellent, they are tasty and creamy thanks to the béchamel. Besides the béchamel and provola, I’ve added mozzarella to make it even more cheesy. Lasagna is really good with any combination! In fact, if you want more ideas for delicious lasagnas, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing lasagna with zucchini, ham, and provola
- 3 zucchini
- 1 package lasagna sheets (thin)
- 1 cup mozzarella (shredded)
- 5.8 oz provola
- 7 oz cooked ham
- to taste salt
- to taste Grana Padano, grated
- 4 cups whole milk
- 7 oz butter
- 3/4 cup all-purpose flour
- 1 pinch salt
- to taste nutmeg
Tools
- Baking Pan
- Hand Whisk
- Mandoline
- Cutting Board
- Knife
- Spoon
- Pot
Steps to make lasagna with zucchini, ham, and provola
To prepare the lasagna with zucchini, ham, and provola, first prepare the béchamel. Melt the butter in a pot, add the all-purpose flour, and stir with a hand whisk. Once you have a smooth and homogeneous consistency, you can slowly add the whole milk, continuing to stir. Then season the béchamel with salt and nutmeg and let it thicken; it should not be too liquid or too dense. Cook it over low heat for about 8 minutes.
Now place the béchamel in a bowl and cover it with plastic wrap to prevent a skin from forming. Now start washing and drying the zucchini, remove the ends, and slice them thinly using a mandoline. If you don’t have a mandoline, you can use a regular peeler. You can now start assembling the lasagna. Meanwhile, preheat the static oven to 356°F (180°C). In the baking pan, place a couple of tablespoons of béchamel at the bottom, add the lasagna sheets, then a bit of béchamel, zucchini slices, cooked ham slices, provola, mozzarella, and grated Grana on top.
Continue with all the layers until the end, on top, you should only add the remaining béchamel and a sprinkle of grated Grana. Now bake the lasagna at 356°F (180°C) and cook it for 30 minutes in a static oven, and finally switch to grill mode for 5 minutes to form that delicious golden crust on top.
Remove the lasagna from the oven, let it cool slightly, and serve. Your lasagna with zucchini, ham, and provola is ready to be tasted!
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Storage and Tips
You can store the lasagna in the refrigerator for a day in an airtight container.
If you want a more intense flavor, you can add Pecorino Romano instead of grated Grana and smoked provola instead of regular provola.
If you don’t want to use both provola and mozzarella, you can opt for one or the other.
