Lasagna with Zucchini, Pancetta and Provola by @maritoemoglie_incucina

48 min

6 servings

🥒

800 g

Zucchini

🫒

30 ml

Extra virgin olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌿

3 g

Fresh basil

🧀

40 g

Parmesan cheese

💧

120 ml

Water

🥛

600 ml

Béchamel sauce

🧀

200 g

Provola

🍖

150 g

Pancetta coppata

🍝

250 g

Lasagna sheets

  1. Cut
    • zucchini

    Cut the zucchini into thin rounds.

  2. Sauté
    • zucchini
    • extra virgin olive oil
    • salt

    Sauté the zucchini with the olive oil and salt until tender and lightly browned.

  3. Blend
    • zucchini
    • vegetable broth
    • Parmesan cheese

    Blend the cooked zucchini with vegetable broth, 20 g Parmesan cheese, black pepper, and basil until creamy.

  4. Cut
    • provola cheese

    Cut the provola cheese into small cubes.

  5. Spread
    • béchamel sauce
    • zucchini

    Spread a thin layer of béchamel sauce and zucchini cream across the baking dish.

  6. Cover
    • lasagna sheets

    Cover the sauce with lasagna sheets.

  7. Add
    • zucchini
    • béchamel sauce
    • coppata pancetta

    Add zucchini cream, béchamel sauce, pancetta, provola, and Parmesan cheese over the pasta.

  8. Layer
    • lasagna sheets
    • zucchini
    • béchamel sauce

    Repeat the layers until making 3 to 4 total layers.

  9. Garnish
    • béchamel sauce
    • Parmesan cheese

    Finish with béchamel sauce and Parmesan cheese on the top layer.

  10. Bake

    Bake at 180°C / 350°F for 25 to 30 minutes until browned and bubbling.

  11. Slice
    • Lasagna sheets

    Rest the lasagna for 10 minutes before slicing and serving.

Lasagna with Zucchini, Pancetta and Provola by @maritoemoglie_incucina

48 min

6 servings

🥒

800 g

Zucchini

🫒

30 ml

Extra virgin olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌿

3 g

Fresh basil

🧀

40 g

Parmesan cheese

💧

120 ml

Water

🥛

600 ml

Béchamel sauce

🧀

200 g

Provola

🍖

150 g

Pancetta coppata

🍝

250 g

Lasagna sheets

Preparation Steps

  1. Step 1/11

    Cut the zucchini into thin rounds.

    🥒zucchini
    🔪knife
    🪵cutting board

  2. Step 2/11

    Sauté the zucchini with the olive oil and salt until tender and lightly browned.

    🥒zucchini
    🫒extra virgin olive oil
    🧂salt
    🍳frying pan
    🥄spatula

  3. Step 3/11

    Blend the cooked zucchini with vegetable broth, 20 g Parmesan cheese, black pepper, and basil until creamy.

    🥒zucchini
    🍲vegetable broth
    🧀Parmesan cheese
    ⚫black pepper
    🌿fresh basil
    🥤blender

  4. Step 4/11

    Cut the provola cheese into small cubes.

    🧀provola cheese
    🔪knife
    🪵cutting board

  5. Step 5/11

    Spread a thin layer of béchamel sauce and zucchini cream across the baking dish.

    🥛béchamel sauce
    🥒zucchini
    🍳baking dish
    🥄spatula

  6. Step 6/11

    Cover the sauce with lasagna sheets.

    🍝lasagna sheets
    🍳baking dish

  7. Step 7/11

    Add zucchini cream, béchamel sauce, pancetta, provola, and Parmesan cheese over the pasta.

    🥒zucchini
    🥛béchamel sauce
    🥓coppata pancetta
    🧀provola cheese
    🧀Parmesan cheese
    🍳baking dish
    🥄spatula
    🧀grater

  8. Step 8/11

    Repeat the layers until making 3 to 4 total layers.

    🍝lasagna sheets
    🥒zucchini
    🥛béchamel sauce
    🥓coppata pancetta
    🧀provola cheese
    🧀Parmesan cheese
    🍳baking dish
    🥄spatula

  9. Step 9/11

    Finish with béchamel sauce and Parmesan cheese on the top layer.

    🥛béchamel sauce
    🧀Parmesan cheese
    🍳baking dish
    🥄spatula
    🧀grater

  10. Step 10/11

    Bake at 180°C / 350°F for 25 to 30 minutes until browned and bubbling.

    🍳baking dish

  11. Step 11/11

    Rest the lasagna for 10 minutes before slicing and serving.

    🍳baking dish

Composition

Ingredients

Types

Vegetables, Fats and Oils, Seasonings, Herbs, Cheese, Sauces, Pasta

Ingredients

Zucchini, Extra virgin olive oil, Salt, Pepper, Fresh basil, Parmesan cheese, Water, Béchamel sauce, Provola, Pancetta coppata, Lasagna sheets

Notes

Zucchini (medium), Salt (to taste), Pepper (to taste), Fresh basil (optional), Parmesan cheese (grated, optional, for the zucchini cream, to taste, for the filling layers), Water (a little, to loosen the cream, or vegetable stock), Béchamel sauce (to taste/as needed), Provola (or smoked scamorza), Lasagna sheets (pasta sheets used to layer the lasagna)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

High protein, Low sugar

Calories

685 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 49g, Fat: 40g, Fiber: 4g, Sugars: 7g, Saturated fat: 19g

Nutritional Information

Minerals

Calcium: 390mg, Sodium: 1080mg, Potassium: 620mg, Iron: 2.1mg

Vitamins

Vitamin A: 210µg, Vitamin C: 28mg, Vitamin B12: 0.9µg, Vitamin K: 18µg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, frying pan, spatula, blender, baking dish, grater

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Sunday meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Cheesy, Melty, Tender, Crispy

Flavors

Savory, Smoky, Rich, Cheesy, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool completely first,Store in an airtight container at 4°C / 40°F or below), freezer : 2 months (Portion and wrap tightly,Freeze after cooling,Reheat until piping hot)