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How to prepare pancarrè lasagna with zucchini and cheese
Step 1
Prepare the béchamel: melt the butter in a saucepan, add the flour and toast well; pour the warm milk, stir and continue cooking until thickened. Season with salt.
Step 2
Cut the courgettesinto chunks and cook them in a pan with a drizzle of oil and the chopped spring onion for a few minutes. Season with salt and perfume with a little fresh oregano.
Step 3
Place a spoonful of béchamel on the bottom of a baking dish. Arrange 4 slices of bread on top.
Step 4
Add the ham and courgettes.
Step 5
Continue with another spoonful of béchamel, a few chunks of provolaand some grated cheese.
Step 6
Cover with the second layer of bread and continue in this way until all the ingredients are used up.
Step 7
Finish with a little cheese, the bechamel and the courgettes, then bake at 180 °C and cook for about 15 minutes.
Step 8
Take the lasagna out of the oven, flavor it with a little oregano and finally serve.
Advice
You can also replace Prague cooked ham with another salami and provola with scamorza or fiordilatte: in the latter case, cut it into slices and let them drain in a colander for at least half an hour.
If you like, you can replace the courgettes with other seasonal vegetables , such as aubergines, peppers or green beans, and add your favorite aromatic herbs, such as basil, thyme or mint.
storage
The pancarrè lasagna with zucchini and cheese can be stored in the refrigerator, in a special airtight container, for 1-2 days .
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