5.0 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
mins
Total Time
1 hr 30 mins
Servings: 4 to 6
Course:
Main Course
Cuisine:
Italian
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
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.