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Lasagne with zucchini pesto, speck and smoked scamorza

Lasagne with Zucchini Pesto, Speck and Smoked Scamorza

How to make a delicious Lasagne with zucchini pesto, speck and smoked scamorza!

Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 to 6
Author Manuela Zangara

Ingredients

Zucchini Pesto

  • 500 gms – 1.1 lbs. zucchini sliced
  • 60 gms – 4 tbsp pistachios
  • 30 ml – 2 tbsp lemon juice
  • 30 ml – 2 tbsp extra virgin olive oil
  • 60 ml – 4 tbsp water
  • Salt and Pepper to taste

Béchamel Sauce

  • 1 + lt – 34+ oz. Béchamel made with 1 lt and 150 ml – 39 oz. milk, 100 gms – 3.5 oz. butter and 100 gms – 3.5 oz. flour, salt and nutmeg

To Assemble

  • Lasagne sheets made with 200 gms – 7 oz. flour and 2 eggs – I used a little bit more than half, you can freeze the remaining Lasagne sheets
  • Zucchini Pesto
  • Béchamel sauce
  • 80 gms – 2.8 oz. Italian speck sliced
  • 220 gms – 7.75 oz. smoked scamorza grated
  • 100 gms – 3.5 oz. Parmigiano Reggiano thinly grated

Instructions

Zucchini Pesto

  1. Slice the zucchini, spray them with a little extra virgin olive oil, season with salt and pepper and bake them in the oven at 180°C – 355°F for 30 minutes.
  2. When ready, blend them together with the pistachios, extra virgin olive oil, lemon juice and water.
  3. Adjust salt to taste and keep aside.

Béchamel

  1. Make the béchamel sauce as per my tutorial.
  2. Keep it aside.

To Assemble

  1. Prepare the lasagne sheets as per my instructions on How to make egg pasta dough and How to make lasagne sheets.
  2. Grate the smoked scamorza and keep it aside.
  3. Cut the sliced speck into thin vertical pieces and sauté it in a hot pan with a little extra virgin olive oil, until crispy. Keep aside.
  4. When ready to assemble put a large pot with salty water on the fire and bring to a boil.
  5. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).
  6. Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  7. Now you are all set to start assembling your lasagne. Start with a layer of béchamel sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of béchamel sauce, zucchini pesto, speck, smoked scamorza and grated Parmigiano Reggiano. Add another layer of pasta and repeat the layers until you run out of pasta. On the last layer (the top most layer), only add béchamel sauce and grated Parmigiano Reggiano.
  8. Cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then grill for 5 to 10 minutes until the top gets golden brown. Serve warm.

Recipe Notes

You can assemble your lasagne the day before you serve them. Store them in the fridge and remember to take them out a few hours before baking them (you have to bring them back to room temperature) to make sure they do not remain cold on the inside even after they are baked.