Lasagna with zucchini and ham is a creamy and tasty first course: a white lasagna to be prepared as an alternative to the classic lasagna bolognese or zucchini lasagna. In this recipe, we have made the filling with zucchini, cooked ham, béchamel and stringy mozzarella to obtain a creamy and irresistible lasagna to prepare for Sunday lunch, a special occasion or when you want to make something delicious. In a short time, you will bring to the table an exquisite dish that will conquer even the most demanding palates. Here’s how to prepare it.
Rady in: 40MIN
FOR 4 PEOPLE
Calories in the recipe 2524
% Daily Value*
Total Fat 133.2g 171%, Saturated Fat 74.9g 374%, Cholesterol 478mg 159%, Sodium 2935mg 128%, Total Carbohydrate 217.5g 79%, Dietary Fiber 6.8g 24%, Total Sugars 9.8g, Protein 123.8g, Vitamin D 39mcg 196%, Calcium 1643mg 126%, Iron 5mg 31%, Potassium 1271mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
LASAGNA SHEETS 200 gr • 21 kcal
WELL DRY MOZZARELLA 250 gr
COOKED HAM (PROSCIUTTO COTTO) 100 gr • 43 kcal
ZUCCHINI 3 • 17 kcal
GRATED PARMESAN 80 gr • 21 kcal
EXTRA VIRGIN OLIVE OIL 1 tablespoon • 29 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
FOR THE BEANS
MILK 700 ml • 79 kcal
BUTTER 70 gr • 380 kcal
FLOUR (TYPE 00) 70 gr • 750 kcal
NUTMEG as required
The calories refer to 100 grams of the product
How to prepare lasagna with courgettes and cooked ham
To make the béchamel, heat the milk over low heat (1). Put the butter in a saucepan, let it melt over low heat and add the flour while stirring constantly (2). Pour in the milk and continue stirring over medium heat, until you get a creamy consistency. Add salt, pepper and nutmeg (3) and let cool by covering the béchamel with cling film.
Wash the courgettes (zucchini), remove the ends and cut them into thin slices with a mandolin (4). Oil the bottom of a baking dish, cover the bottom with the first layer of lasagna, add the courgettes, the well-drained sliced mozzarella, the cooked ham, the bechamel and the grated Parmesan. Continue with the layers (5) until you finish the ingredients. Complete with the béchamel and grated Parmesan. Bake in the oven at 190 ° C for 30 minutes. Once ready, let them cool. Your lasagna with zucchini and ham is ready to be served (6).
Advice for lasagna with zucchini
To obtain an excellent final result, the béchamel must be a little more liquid, so it will not dry out too much during cooking; it is also important to distribute it evenly: in this way, you will get creamier lasagna.
You can replace the mozzarella with provola, scamorza, or with the soft cheese, you have available, to be added in slices or cubes.
There are many variations of lasagna that you can prepare, delicious and creative recipes for every occasion and for all tastes, to be prepared for Sunday lunch and on special occasions.
You can keep lasagna with zucchini and ham for 2-3 days in the refrigerator in an airtight container.