Lasagne with White Ragù and Zucchini
Category: Main Course
Servings: 6
This delicious and comforting lasagne recipe combines a rich white ragù made with sausage and vegetables, layered with grilled zucchini and a creamy Parmesan sauce. It’s a unique twist on the classic lasagne, offering a balance of flavors and textures that will surely impress anyone at your dinner table. Here’s how to make it:
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg lasagne sheets | 250g |
| Zucchini | 300g |
| Parmigiano Reggiano DOP (for garnish) | As needed |
| Sausage | 320g |
| Celery | 1 stalk |
| Carrot | 1 |
| Onion | 1 |
| Red wine | 50ml |
| Water | 50ml |
| Rosemary | 1 sprig |
| Garlic | 1 clove |
| Black pepper | As needed |
| Salt | As needed |
| Whole milk | 500ml |
| Parmigiano Reggiano DOP (for sauce) | 200g |
| Butter | 50g |
| All-purpose flour | 50g |
Instructions
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Prepare the white ragù: Start by making the base for your ragù. Remove the casing from the sausage, breaking it up into smaller pieces. In a large pan, heat a little olive oil, and add the sausage. Season with salt and pepper. Brown the sausage for a few minutes until it releases its juices and becomes slightly crispy. Once browned, deglaze the pan with red wine, allowing it to reduce for a few minutes. Set the ragù aside.
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Sauté the vegetables: Peel and finely chop the onion, celery, and carrot. In the same pan used for the sausage, sauté the chopped vegetables over medium heat with a sprig of rosemary and a crushed garlic clove. Allow them to soften and caramelize slightly for about 5-7 minutes. Add water and cook for an additional 10 minutes, letting the flavors meld.
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Prepare the zucchini: While the ragù is simmering, wash and trim the zucchini. Slice them lengthwise into thin strips about 1 cm thick using a mandoline. Heat a griddle pan over medium-high heat and grill the zucchini slices on both sides until they have nice grill marks. Set aside.
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Make the Parmesan cream sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Gradually add the slightly warmed milk, whisking continuously to avoid lumps. Continue cooking until the sauce thickens and becomes smooth, resembling a creamy béchamel. Stir in the grated Parmigiano Reggiano (200g) and season with a pinch of salt and pepper. Once the cheese has melted and the sauce is creamy, remove from heat.
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Assemble the lasagne: Preheat the oven to 200°C (400°F) and grease a 20×30 cm baking dish. Start by spreading a thin layer of the Parmesan cream sauce at the bottom of the dish. Next, add a layer of lasagne sheets. Over this, spread another layer of Parmesan cream, followed by a portion of the sausage ragù, and then a layer of grilled zucchini. Repeat the layering process, alternating between sheets of lasagne, Parmesan cream, ragù, and zucchini until you’ve used all the ingredients, finishing with a final layer of ragù.
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Bake the lasagne: Sprinkle the top of the lasagne with a generous amount of grated Parmigiano Reggiano. Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbling.
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Serve: Once the lasagne is done, remove it from the oven and let it cool for a few minutes before serving. This resting time helps the lasagne set, making it easier to slice. Serve warm, garnished with extra Parmesan if desired.
This Lasagne with White Ragù and Zucchini is a delightful dish that combines the comforting richness of homemade lasagne with the fresh, earthy flavor of zucchini. It’s a perfect meal for family gatherings, special occasions, or whenever you want to treat yourself to something truly delicious. Enjoy every bite!
