Zucchini, Confit Tomatoes, and Sausage Lasagna
This rich, flavorful Zucchini, Confit Tomatoes, and Sausage Lasagna is a delightful twist on the classic, combining the creaminess of béchamel, the earthiness of zucchini, and the sweetness of slow-roasted confit tomatoes. With tender sausage and layers of egg pasta, this lasagna is a true comfort dish perfect for any occasion.
Servings: 6
Category: Main Course (Primi Piatti)
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 200g |
| Zucchini | 800g |
| Sausage (bulk, no casing) | 600g |
| Grana Padano DOP (grated) | 150g |
| Shallot | 1 |
| Tomato Paste | 30g |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Cherry Tomatoes (datterini) | 2kg |
| Fresh Thyme | 4 sprigs |
| Dried Oregano | To taste |
| Brown Sugar | 30g |
| Whole Milk | 500g |
| Butter | 50g |
| All-Purpose Flour | 50g |
| Nutmeg | To taste |
Instructions
Step 1: Prepare the Confit Tomatoes
Begin by preparing the confit tomatoes. Wash the cherry tomatoes thoroughly and place them whole on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, sprinkle with fine salt, brown sugar, thyme sprigs, dried oregano, and freshly ground black pepper to taste. Roast the tomatoes in a preheated convection oven at 140°C (284°F) for about 120 minutes, or until they are softened and slightly caramelized.
Step 2: Make the Béchamel Sauce
While the tomatoes are roasting, prepare the béchamel sauce. Heat the whole milk in a saucepan over medium heat, adding a pinch of salt and freshly grated nutmeg. In a separate pan, melt the butter over low heat, then remove from heat and add the all-purpose flour all at once. Whisk immediately to avoid any lumps. Return the mixture to low heat and continue to whisk until the flour turns golden. Gradually add the warm milk to the flour-butter mixture, whisking continuously until the béchamel thickens. Once thickened, remove from the heat and set aside.
Step 3: Prepare the Sausage and Zucchini Sauce
Finely chop the shallot and set it aside. Slice the zucchini lengthwise and cut them into approximately 1 cm thick slices. Remove the casing from the sausage and crumble it into bite-sized pieces. In a large saucepan, heat a drizzle of olive oil over medium heat. Add the chopped shallot and sauté until softened. Add the crumbled sausage, cooking until browned and fully cooked. Add the sliced zucchini and tomato paste, stirring to combine. Season with salt and black pepper to taste, and cook for 8-10 minutes on medium heat, allowing the zucchini to soften and the flavors to meld together. Once cooked, remove the pan from the heat and set aside.
Step 4: Assemble the Lasagna
Preheat the oven to 200°C (392°F). Take a 20×30 cm baking dish and drizzle a small amount of olive oil on the bottom. Start layering the lasagna by placing three sheets of dried lasagna pasta at the base. Over the pasta, distribute some of the confit tomatoes, followed by a sprinkle of grated Grana Padano cheese. Add another layer of pasta, béchamel sauce, confit tomatoes, and more Grana Padano. Repeat these layers until all the ingredients are used, ensuring that the top layer consists of béchamel sauce, zucchini-sausage sauce, confit tomatoes, and a generous sprinkling of Grana Padano.
Step 5: Bake the Lasagna
Once assembled, bake the lasagna in the preheated oven for 25 minutes, or until the top is golden and bubbling. Once baked, remove from the oven and let it cool for a few minutes before slicing and serving.
Tips & Variations:
- Zucchini: If you prefer, you can substitute zucchini with eggplant for a different texture and flavor.
- Tomatoes: If you’re in a hurry, you can skip the confit process and use store-bought sun-dried tomatoes instead.
- Meat: Ground beef or chicken can be used in place of the sausage if desired.
- Cheese: Feel free to experiment with different cheeses such as mozzarella for a creamier texture or Parmesan for a sharper, nuttier flavor.
Serving Suggestion:
This lasagna pairs beautifully with a light green salad tossed in a lemon vinaigrette, or a simple side of roasted vegetables to balance the richness of the dish.
Enjoy this hearty and comforting lasagna with friends and family — it’s sure to be a hit at any gathering!
