White lasagna, zucchini and ham: the recipe for a delicate and creamy starter

the white lasagna zucchini and ham I am a first course tasty and delicate, perfect for the summer season. Handmade or ready-to-buy egg pasta sheets alternated with layers of creamy bechamel sauce, cooked ham, parmesan and zucchini sautéed in a pan with oil and garlic. Fast and super versatile, they can also be prepared the day before and brought to Beach, for a picnic or to celebrate a special occasion with the family: everyone will love them, including the little ones. Find out how to make them perfectly by following our simple recipe step by step.

How to prepare white lasagna with zucchini and ham

Prepare the béchamel: melt the butter in a pan, add the flour and lightly toast; pour in the hot milk and, stirring constantly, cook for about 5 minutes, or in any case until it thickens. Season with a pinch of salt and flavor with nutmeg (1).

Wash the courgettes, garnish them and cut them into very fine juliennes; cook them in a pan with the clove of garlic and a drizzle of oil for about 8 minutes, stirring occasionally (2).

At the end of cooking, season with salt and pepper (3).

Make the lasagna: pour a ladle of béchamel at the bottom of the pan then cover with a layer of puff pastry with fresh eggs, another ladle of béchamel, zucchini, ham (4) and a pinch of Parmesan.

Continue in this way until all the ingredients are used up, ending with a little béchamel and grated Parmesan (5). Bake in a convection oven at 180 ° C for about 20 minutes.

When the surface is golden, take the lasagna out of the oven and let it cool, then serve and serve (6).

Advice

For this recipe you can use either puff pastry with dried or fresh eggs. In case you choose the dry puff pastry, we advise you to boil it for a few minutes in salted boiling water. With fresh, instead, you can go straight to the composition of the lasagna and solo 20 minutes you will get a soft and tasty dish.

Having plenty of seasonal vegetables available, this recipe lends itself to many variations and modifications: this is excellent, for example, also with aubergine, I peppers oi green beans; if you choose green beans, we recommend that you add a spoonful of Genoese pesto to the béchamel sauce.

For an even richer and more refined result, you can also add it to the different layers mozzarella cheese diced, diced Provolone or the smoked scamorza cheese.

If you liked this recipe, also try the zucchini pesto lasagna.

storage

White lasagna with zucchini and ham will keep in the refrigerator, in a special airtight container, for about 2-3 days.