White lasagna with zucchini, carrots and speck for a rich and very flavorful lunch.
It’s a very simple first course to prepare and everyone always likes it. The sweetness of the zucchini and the carrots pairs perfectly with the bold flavor of the speck, creating a truly balanced mix of flavors. It’s a perfect recipe for Sunday with family or for a dinner with friends, creamy and inviting even without tomato.
Come along with me and let’s get messy in the kitchen.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for white lasagna with zucchini, carrots and speck.
- 4 1/4 cups milk
- 3.5 oz rice flour (or the one you prefer)
- to taste nutmeg
- to taste salt
- 1.4 oz Grana Padano DOP (Optional)
- 9 oz thin egg lasagna (About 12 sheets)
- 7 oz diced speck
- 3 zucchini
- 2 carrots
Tools For the white lasagna with zucchini, carrots and speck
- 1 Baking dish 8×8 in
Steps
First of all, prepare the zucchini and the carrots. In a frying pan add a drizzle of olive oil and pour in the carrots and zucchini sliced into rounds. Sauté them for about 10 minutes. If necessary, add 1/2 cup of water and cook with the lid on so the steam helps them cook through.
Now prepare the béchamel. In a saucepan with high sides, warm the milk. Gradually add the flour while stirring; also add the salt and the nutmeg. Stir well until it thickens. It will take a few minutes at the end of cooking. If you like, you can add Parmesan, otherwise leave it as it is.
Once the béchamel is ready, you can combine the cooked vegetables directly into the pot and mix well. This will make the sauce creamy and flavorful, ready to fill the pasta layers.
For this recipe I made four layers. Note that I used fresh gluten-free lasagna, the sheets are a bit smaller than traditional ones.
Start building the layers in the bottom of the baking dish by spreading some béchamel with the zucchini and carrots.
Lay the lasagna sheets and cover with more béchamel and the diced speck. Continue like this until you have used all the ingredients. The last topping should be béchamel and the diced speck, so that during baking they stay nice and flavorful. Sprinkle the surface with grated cheese.Once all the layers are assembled, bake in a conventional oven at 356°F (already preheated) for about 20-25 minutes. This time may vary depending on the cooking instructions for the lasagna you are using, so check the package of the pasta you use.
Once cooked, let the lasagna rest for a few minutes and then enjoy with great satisfaction. I hope you liked this recipe.
Storage
You can store the white lasagna with zucchini, carrots and speck in the refrigerator, sealed in an airtight container, for about 2 days. When ready to eat, simply reheat in the oven or microwave to bring back the creaminess.
If you used all fresh ingredients (not previously frozen), you can also decide to freeze them, either raw or cooked. This way you’ll always have a tasty meal ready to bake or reheat when needed.
