QUICK LASAGNA with SPECK and Provola, a very tasty first course to make in little time, perfect for Sunday, ideal for holidays or when you’re short on time.
On Sundays at my house we always want something delicious, but we don’t always have time to prepare long and complicated dishes. That’s how this quick lasagna with speck and provola was born: a creamy, flavorful first course that is very easy to prepare. It’s the classic recipe that looks elaborate but actually takes very little time and always makes an impression at the table.
The combination of speck and melting provola makes this lasagna irresistible. The flavor of the speck pairs perfectly with the creaminess of the cheese, creating a super-indulgent dish. It’s one of those recipes ideal when you’re looking for easy and quick lasagna, Sunday first courses, creamy lasagna or ideas for stress-free holiday meals.
This quick lasagna is also perfect when you have guests and want to bring something substantial but simple to prepare to the table. You don’t need to be a great chef: a few ingredients are enough and the result will be a fragrant, cheesy casserole that will disappear in minutes.
Join me in the kitchen today — there are quick lasagnas with speck and provola.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 sheets egg lasagna sheets
- 3 1/8 cups tomato passata
- 7/8 cup cooking cream (or béchamel)
- 7 oz speck
- 14 oz provola cheese
Steps
Prepare the sauce as you usually do or, if you prefer, start with a finely chopped mirepoix of carrot, celery and onion; sauté for just a few minutes and then add the passata.
Add the cooking cream or béchamel, even the ready-made one if you don’t have time.
Oil a baking dish, lay a first layer of 3 lasagna sheets, fill with the tomato passata, add the speck and pieces of provola.
Repeat for another 3 layers, then arrange the final layer of sheets, tomato passata, provola and a sprinkle of breadcrumbs.
Bake at 356°F for 25 minutes, remove from the oven and serve in slices.
Enjoy your meal
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QUICK LASAGNA with SPECK and Provola: make it in a few minutes
Useful tips for a perfect lasagna
– Use good-quality provola to obtain an irresistible melting effect.
– Don’t overdo the layers: fewer well-balanced layers are better.
– If you want an even creamier lasagna, add a generous layer of béchamel.
– Let the lasagna rest at least 10 minutes before slicing: it firms up and the slices stay perfect.
– You can prepare it in advance and bake it shortly before serving.
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FAQ QUICK LASAGNA with SPECK and Provola: make it in a few minutes
How to make a quick lasagna?
Using ready-made sheets and simple ingredients like cheeses and cured meats you can prepare a rich and tasty lasagna in little time.
Can I prepare the speck and provola lasagna in advance?
Yes, you can assemble it a few hours ahead and keep it in the refrigerator until it’s time to bake.
Which cheese can I use instead of provola?
You can use scamorza, very well-drained mozzarella or fontina for a similarly melty result.
Can it be frozen?
Yes, you can freeze it either raw or already baked. Just thaw it in the refrigerator and then heat it in the oven.
How many servings does one pan yield?
It depends on the size of the pan, but generally a medium pan is perfect for 4–6 people.
