Vegetable Lasagna Zuccotto with Fontina and Prosciutto

Zuccotto of Lasagna with Vegetables, Fontina, and Ham
Category: Main Course | Servings: 8

This vibrant and hearty Zuccotto of Lasagna, a unique twist on traditional lasagna, combines layers of egg pasta with a colorful vegetable medley, creamy fontina cheese, and tender prosciutto, making it an absolute crowd-pleaser. With delicate layers of lasagna sheets enclosing a savory filling, this dish is ideal for family gatherings, dinner parties, or any occasion where a filling and satisfying meal is needed.

Ingredients

Instructions

1. Prepare the Vegetables:
   Start by cleaning and preparing the vegetables. Slice the leek, discarding the root end and outer layer, then cut into thin rings. Wash and trim the eggplant and cut into ½ cm thick slices, then cube them. Remove the stems from the mushrooms, clean them with a damp cloth, or rinse them quickly under cold water, then slice them. Set all vegetables aside.

2. Cook the Vegetables:
   Heat the extra virgin olive oil in a large skillet. Add the leek and sauté over low heat for about 3-4 minutes until softened. Stir occasionally to prevent it from sticking. Add the carrots and cook for an additional 3 minutes. Then add the eggplant and peas, season with salt and pepper, and continue cooking for another 3 minutes. Finally, add the mushrooms and fresh thyme, and cover the skillet. Let the vegetables cook for another 5 minutes, stirring occasionally.

3. Make the Béchamel Sauce:
   In a separate pot, heat the whole milk over medium heat. While it warms, cut the fontina cheese into small cubes. Once the milk is hot but not boiling, add the fontina cubes and a pinch of nutmeg. Stir with a whisk until the cheese melts completely into the milk. Set the béchamel sauce aside.

4. Cook the Lasagna Sheets:
   Bring a large pot of salted water to a boil. Cook each lasagna sheet for about 3 minutes, one at a time, to prevent them from sticking. Remove each sheet carefully with a slotted spoon and set them aside to cool slightly. You can place them on a clean kitchen towel to absorb excess moisture.

5. Assemble the Zuccotto:
   Lightly grease a 1.5-liter (20 cm diameter) zuccotto mold with olive oil. Line the mold with lasagna sheets, slightly overlapping them along the edges to form a base and covering the sides. Make sure there are no gaps. Once the sides are lined, cover the center as well with lasagna sheets.

6. Layer the Filling:
   In a bowl, mix the cooked vegetables with 200g of the béchamel sauce. Cut the ham into small cubes and add them to the vegetable mixture. Now, layer the vegetable and ham mixture into the lasagna-lined mold. Then, sprinkle a generous amount of grated Parmigiano Reggiano cheese and more cubed fontina cheese over the vegetables. Continue layering lasagna sheets, vegetables, prosciutto, and cheese until all the ingredients are used up.

7. Bake the Zuccotto:
   Preheat the oven to 200°C (or 180°C for fan-assisted ovens). Bake the zuccotto for 30 minutes, or until golden and bubbling. If you prefer a crispier top, increase the temperature to 250°C for the last 5 minutes to gratinate the top layer.

8. Final Touches:
   After baking, remove the zuccotto from the oven and let it sit for a few minutes. While it rests, you can mix the remaining béchamel sauce with some fresh thyme, and if you like, a little more milk and grated cheese to thin it out.

9. Serve:
   Carefully invert the mold to release the zuccotto onto a serving plate. Slice the zuccotto into wedges to reveal its beautiful layers of vegetables, ham, and cheese. Serve it hot with a drizzle of the prepared béchamel sauce on top for extra creaminess. Garnish with a few fresh thyme leaves for a touch of elegance.

Tips and Variations:

• Vegetable Variations: You can customize the vegetable filling by adding or swapping in other ingredients such as bell peppers, spinach, or cauliflower, depending on the season.
• Cheese Options: Fontina adds a nice creamy texture, but you can substitute it with mozzarella, Gruyère, or a mix of cheeses for a different flavor profile.
• Make Ahead: The zuccotto can be assembled a day ahead and stored in the refrigerator. Just bake it on the day you plan to serve it.

Nutritional Information

This Zuccotto of Lasagna with Vegetables, Fontina, and Ham brings together the hearty comfort of lasagna and the fresh, vibrant flavors of seasonal vegetables. It’s perfect for a Sunday family meal or a dinner with friends and is sure to impress anyone who loves the combination of rich, creamy cheese and tender vegetables.