5 from 6 votes
Lasagne with Zucchini Pesto, Speck and Smoked Scamorza
How to make a delicious Lasagne with zucchini pesto, speck and smoked scamorza!
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
4
to 6
Course:
Main Course
Cuisine:
Italian
Ingredients
Zucchini Pesto
- 500 gms zucchini sliced, 1.1 lbs
- 60 gms pistachios 4 tablespoons
- 30 ml lemon juice
- 30 ml extra virgin olive oil
- 60 ml water 4 tablespoons
- salt to taste
- black pepper to taste
Béchamel Sauce
- 1 béchamel sauce 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, about 34+ oz
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 Italian Speck sliced, 2.8 oz
- 220 gms smoked scamorza cheese grated, 7.75 oz
- 100 gms Parmigiano Reggiano cheese thinly grated, 3.5 oz
Instructions
Zucchini Pesto
Béchamel
To Assemble
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.