White Lasagna with Zucchini and Sausage…my dinner saver (and mood saver!)
Everyone loves lasagna, but not everyone wants to spend hours cooking with ragù. This version is my favorite when I want a dish that feels like a feast but is super quick to put together.
It’s a white lasagna, super creamy, where the zucchini perfectly blend with the flavorful sausage and my butter-free béchamel. The result? A cheesy and fragrant dish that disappears from the table in less than five minutes. If you have friends over for dinner or want to pamper your family with something special without going crazy in the kitchen, note this recipe down because it’s a sure bet.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 35 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for White Lasagna
I used my butter-free béchamel, the recipe HERE.
For this recipe, I chose dry sheets. To make them perfect, I blanched them for just one minute in boiling water and then placed them on a sheet of parchment paper: this step is essential to prevent them from sticking together.
Note that dry sheets are slightly smaller than fresh ones. If instead, you decide to use fresh lasagna, which are usually larger and cover more surface, you’ll need about 8 sheets to complete the entire pan. In any case, ensure each layer is well covered with sauce to prevent the edges from becoming too hard during cooking.
- 4 1/4 cups béchamel
- 4 zucchini
- 3 pork sausages
- 12 lasagna sheets
- 2 cups Grated cheese
Tools for White Lasagna with Zucchini and Sausage
- 1 Baking Dish 12×8 inches
Steps
First, prepare the béchamel because we will need it immediately to create the creamy base.
Wash the zucchini, cut them into thin slices and place them in a skillet with a drizzle of oil and a pinch of salt; cover with the lid and let them cook quickly for about 5 minutes.As soon as the zucchini are ready, add them directly to the béchamel and mix well. Do not worry if the zucchini have released their vegetation water: do not remove it. Add it to the béchamel along with the vegetables, as it will help make the sauce even more flavorful, creating a perfect binder.
Take the dry sheets and blanch them for just a minute in boiling water, then carefully lay them on parchment paper to prevent them from sticking together while you prepare the baking dish.
Start layering: spread some béchamel and zucchini cream on the bottom, cover with sheets and add more béchamel with zucchini, then add the sausage in pieces (it should be added raw, so it remains very tender and releases all its flavor while cooking).Continue like this until all ingredients are used up. (I made 4 layers).
Finish with a generous layer of béchamel and Parmesan to create a nice golden surface.
Bake at 392°F in a preheated static oven for 20 minutes, the last 5 minutes turn on the grill or until you see the lasagna is well cooked and a delicious crispy crust has formed on top.
Here it is, with just a few steps and simple ingredients you’ll bring to the table a dish to savor every bite. Enjoy your meal and see you in the next recipe!
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Conservation for White Lasagna with Zucchini and Sausage
If there’s any left over, don’t worry: lasagna is the classic dish that is almost better the next day!
You can store it in the refrigerator, sealed in an airtight container or covered with plastic wrap, for up to 2 days. When you decide to eat it, I recommend reheating it in the oven for a few minutes, adding a little milk or a pat of butter on top: this will help make the béchamel as fluid and creamy as when it was freshly made.
If you want to plan ahead, you can also freeze it. If you used all fresh ingredients (including the sheets and sausage), you can put it in the freezer either raw or cooked. In this case, it keeps perfectly for about one month. You will just need to bake it directly (if already cooked) or let it thaw slowly in the fridge before cooking it.
