The white lasagna with speck and leeks is a complete, delicious, and flavorful first course, simple and requiring no special cooking skills to prepare. The combination of leeks with speck works perfectly with this type of fresh pasta, and I’m sure it will become one of your favorite lasagnas! For this recipe, I used thin-sheet lasagna to avoid boiling them, but if you choose the classic ones, I recommend cooking them beforehand.
Over the years, I’ve also prepared:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 481.25 (Kcal)
- Carbohydrates 45.92 (g) of which sugars 9.91 (g)
- Proteins 19.63 (g)
- Fat 24.63 (g) of which saturated 11.71 (g)of which unsaturated 6.33 (g)
- Fibers 3.03 (g)
- Sodium 2,212.91 (mg)
Indicative values for a portion of 200 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 thin egg lasagna
- 2 1/2 cups béchamel sauce
- 3 oz speck
- 4 leeks
- 1.75 oz caciocavallo cheese
- 2 oz Pecorino Romano cheese (grated)
- 1 tbsp breadcrumbs
- 1 tbsp extra virgin olive oil
- 1 tsp salt
Tools
- 1 Chopping Board
- 1 Knife
- 1 Baking Dish
- Bowls
- 1 Pan
- 1 Kitchen Scale
Preparation of White Lasagna with Speck and Leeks
Disclaimer: there are affiliate links in the “Tools” section
You can find this and other recipes in the collection EASTER MENU RECIPES.
Start preparing the white lasagna with speck and leeks by washing and cleaning the latter. Cut them into rings and cook them in a pan with a little extra virgin olive oil for about 10 minutes. Adjust with salt and set aside.
In this recipe, you can easily use ready-made béchamel sauce. If you want to make it at home, you can find all the details in the recipe for GRATINATED CAULIFLOWER.
Place a layer of béchamel sauce in the baking dish and continue with a layer of lasagna.
Continue with more béchamel and fill with leeks, speck cut into strips, caciocavallo cheese cut into cubes, and grated Pecorino Romano cheese.
Cover with lasagna and follow the previous steps again until all the ingredients are used up.
For the last layer, use only the leeks and grated Pecorino Romano cheese, and finish with a sprinkle of breadcrumbs.
Bake the white lasagna with speck and leeks in a preheated oven in fan mode at 392°F for about 20 minutes.
If the surface darkens too much, cover it with aluminum foil.
White Lasagna with Speck and Leeks
Like all lasagnas, these are delicious when eaten the next day: store them in an airtight container in the fridge for no more than 48 hours. You can also freeze them and keep them for up to 3 months.
Also try the VEGETARIAN LASAGNA WITH PUMPKIN AND SAVOY
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Enjoy your meal!
