White lasagna with zucchini and sausage…my dinner-saving (and mood-saving) recipe!
Everyone loves lasagna, but not everyone wants to spend hours cooking with ragù. This version is my favorite when I want a festive dish that’s quick to assemble.
It’s a white lasagna, super creamy, where the zucchini perfectly marry with the flavorful sausage and my butter-free béchamel. The result? A gooey and fragrant dish that disappears from the table in less than five minutes. If you have friends over for dinner or want to treat your family to something special without going crazy in the kitchen, jot down this recipe because it’s a guarantee.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients for the white lasagna
I used my butter-free béchamel, the recipe HERE.
For this recipe, I chose dried 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 crucial to prevent them from sticking together.
Note that dried sheets are a bit smaller than fresh ones. If you decide to use fresh lasagna, which are usually larger and cover more surface area, you will need about 8 sheets to complete the entire pan. In any case, make sure each layer is well-covered by the sauce to prevent the edges from getting too hard during cooking.
- 1 liter béchamel
- 4 zucchini
- 3 pork sausages
- 12 lasagna sheets
- 2.1 oz Grated cheese
Tools for white lasagna with zucchini and sausage
- 1 Baking dish 12×8
Steps
First, prepare the béchamel as we will need it immediately to create the creamy base.
Wash the zucchini, slice them thinly, and place them in a pan with a drizzle of oil and a pinch of salt; cover with the lid and let them cook quickly for about 5 minutes.Once the zucchini are ready, add them directly to the béchamel and mix well. Don’t 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 make the sauce even more flavorful, creating a perfect binding agent.
Take the dried sheets and blanch them for just one minute in boiling water, then carefully lay them on parchment paper to prevent them from sticking while you prepare the pan.
Start layering: spread a bit of béchamel and zucchini cream on the bottom, cover with the sheet, and add more béchamel with zucchini and then the sausage in pieces (it is added raw, so it will remain very tender and release all its flavor during cooking).Continue this way until all ingredients are used up. (I made 4 layers).
Finish with a generous layer of béchamel and Parmesan to make the surface beautifully golden.
Bake at 400°F (preheated static oven) for 20 minutes, the last 5 minutes activate the grill or until you see that 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. Bon appétit and see you at the next recipe!
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Preservation for white lasagna with zucchini and sausage
If there’s a bit left, 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 dash of milk or a pat of butter on top: it will help make the béchamel nice and fluid and creamy as freshly made.
If you want to plan ahead, you can also freeze it. If you’ve 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 well for about one month. You can then put it directly in the oven (if already cooked) or let it thaw slowly in the fridge before cooking it.
