Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Lasagna zucchine e speck

Zucchini and Speck Lasagna

Name: Zucchini and Speck Lasagna
Total time: 7200 s
Yield: 6 + 1 serving
Cuisine: American
Ingredients: 8.8 oz thin lasagna noodles (about 250 g; use fresh or no-boil if available); 2 lbs (14 oz) zucchini, cleaned (about 1.3 kg); 1 garlic clove; 7 oz speck, sliced (about 200 g); as needed Extra-virgin olive oil,; as needed Salt and pepper,; 4 1/4 cups béchamel sauce (about 1 liter); 7 oz mozzarella block, diced (about 200 g); as needed Butter,; as needed Grated Parmesan or Grana Padano cheese,

Patri - Rock&Food @patri_rockandfood147

I often, and very gladly, associate Sunday lunch with lasagna. This is exactly the dish I made for lunch today, and it was a big hit with my parents and my sister—four of us in total. Honestly, we can easily finish a pan meant for 6 servings, and we rarely add a second course, haha! The '+1' in the servings is because my sister doesn't eat mozzarella, so I make her a single-serve portion. This combination is definitely a twist—hard to say who first came up with it, but it's just one of many versions out there.

Patri - Rock&Food @patri_rockandfood147

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Ingredients

2 hours

6 + 1 serving

8.8 ozthin lasagna noodles (about 250 g; use fresh or no-boil if available)
2 lbs (14 oz)zucchini, cleaned (about 1.3 kg)
1garlic clove
7 ozspeck, sliced (about 200 g)
as neededExtra-virgin olive oil,
as neededSalt and pepper,
4 1/4 cupsbéchamel sauce (about 1 liter)
7 ozmozzarella block, diced (about 200 g)
as neededButter,
as neededGrated Parmesan or Grana Padano cheese,

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Steps

2 hours

1

Wash and coarsely grate the zucchini. Sauté them in a pan with olive oil and the garlic clove until softened. Season with salt and pepper.
2

Meanwhile, if you’re not using store-bought, make the béchamel sauce: Melt 7 tablespoons butter (about 100 g) in a saucepan, add 2/3 cup all-purpose flour (about 100 g) to make a roux, then gradually whisk in 4 1/4 cups milk (about 1 liter). Stir constantly to avoid lumps. Season with salt, pepper, and a pinch of nutmeg.
3

Cut the speck into thin strips and brown in a nonstick skillet. Dice the mozzarella.
4

Assemble the lasagna: Start with a few small pieces of butter and a little béchamel sauce in the bottom of your baking dish. Add the first layer of lasagna noodles, then top with zucchini, speck, béchamel, and a sprinkle of grated Parmesan.
5

Repeat the layers until all ingredients are used. Bake in a preheated oven at 350°F (180°C) for about 40 minutes, until a light golden crust forms on top. We use the convection setting, but regular bake works too.

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Cooksnaps

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Patri - Rock&Food @patri_rockandfood147

Published in the US on September 03, 2025 14:01

Ho imparato a cucinare grazie alle nonne, forse un clichè, ma vedendo loro ho imparato molto. Amo da pazzi cucinare i primi piatti, gli antipasti e piatti unici. Cucinare mi rilassa talmente tanto che puntualmente mi dimentico le dosi!Su Instagram mi trovate con lo stesso nome @patri_rock&food

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