Il Cucinologo
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Zucchini and Pancetta Lasagne

17/11/2023

A version of lasagne with zucchini and pancetta can be a delicious and relatively simple dish to prepare. Here is the recipe step by step.

Ingredients

  • 250 g lasagne (fresh or dry that require pre-cooking)
  • 400 g zucchini
  • 150 g smoked pancetta, cubed
  • 300 g bechamel sauce
  • 200 g mozzarella cheese
  • 100 g grated Parmesan
  • Nutmeg (to taste)
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. If using dry lasagne that require pre-cooking, start by boiling them in salted water following the package instructions, then drain and lay them on a clean cloth to dry.
  2. Meanwhile, wash the zucchini and slice them into thin rounds. In a large pan, heat a drizzle of oil and fry the pancetta until crispy.
  3. Add the zucchini rounds to the pan with the pancetta and cook for about 5-7 minutes until softened. Season with salt, pepper and, if desired, a light grating of nutmeg.
  4. Prepare the bechamel, if not already ready, by heating milk with a knob of butter and sprinkling in flour while stirring continuously until thickened. Season with salt, pepper and nutmeg.
  5. In a lasagne dish, pour a thin layer of bechamel on the bottom.
  6. Begin layering the lasagne by placing a first layer of pasta, followed by a layer of zucchini and pancetta, mozzarella cubes and a sprinkle of Parmesan. Cover with a layer of bechamel.
  7. Repeat the layering steps until all ingredients are used, finishing with a layer of bechamel and a generous sprinkle of Parmesan.
  8. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is golden and crispy.
  9. Let the lasagne rest for 10 minutes before serving, to allow the layers to settle and make slicing easier.

Trivia

Lasagne is a very versatile dish that accepts many variations on ingredients. This version with zucchini and pancetta is a perfect match between the delicate flavor of zucchini and the more intense, smoky taste of pancetta, with a mix of creaminess and crispiness from the bechamel and gratinated cheese. Additionally, zucchini can be an ideal choice to lighten the dish compared to the traditional recipe.