🔗 Share this article

When crafting a cookbook on pasta, a contact originally from Naples recommended planning lasagne similar to architectural layout. The idea is to first determine the dimensions of your casserole pan relative to the pasta sheets, then decide on the layer count to properly portion the ingredients. Additionally, we decided that assembling a lasagne should blend the methodical approach of a craftsman with the artistic flair of Jackson Pollock when layering the sauces.

Working with Dried Pasta

My personal lasagne dish comes in at 30cm by 20cm, and approximately three 10cm x 25cm dried lasagne sheets form a single layer. To prepare a stacked lasagne, you’ll need about fifteen pieces. Most modern dried lasagne eliminates the need for pre-cooking, but the noodles depend heavily on a moist enough sauce to soften adequately. Given that the following dish uses a dense and creamy sauce, we recommend briefly dip the sheets in simmering liquid for half a minute, then move them into ice water and set them on a clean cloth to dry slightly. This method speeds up the oven time, which helps preserve the delicate texture of the summer squash and fresh cheese mixture.

Cheese Choices and Substitutions

Considering the rising price of cheese—along with what you may have in your fridge—this recipe offers a flexible amount of measurements for the ricotta, parmesan and or taleggio or asiago. You can also substitute other varieties based on what you have in stock, and compensate with generous seasoning and herbs. Crucial for building the flavor, however, is first sautéing the chopped squash in olive oil with a pinch of salt. This is not to overcook them—since they’ll continue softening in the oven, blending into the creamy sauce and cheese which functions as a binding agent for the lasagne.

Letting It Set

It’s widely accepted, lasagne is invariably better if you let it rest for a minimum of 20 mins before serving—possibly an hour in a warm place. This pause allows the flavors to mingle and the finished product—particularly the dairy layer—to firm up. Therefore, it divides easily into portions. Naturally, the remaining piece enjoyed the following day is truly the most delicious bit.

Lasagne with Courgette and Three Cheeses

Portions for a family of

Around 15 flat pasta layers, to create five tiers

Three tablespoons good-quality oil, additional for oiling the dish

Several courgettes, cut into small cubes

Sea salt and pepper

400g ricotta

A packed spoonful freshly cut oregano

About a third of a cup unsalted butter, plus extra for dotting

2.5 ounces plain flour

Around 4 cups rich milk

Fresh nutmeg

2-3 ounces parmesan, shredded

4-7 ounces taleggio or asiago, cut into cubes

2 tbsp dried breadcrumbs

Instructions

Get ready the noodles as per the package directions; if blanching them, set them on cloth linens until ready to use.

Heat the olive oil in a skillet over medium flame, then fry the chopped squash with a bit of seasoning, stirring occasionally until they become slightly translucent. Keep in mind they will cook further in the oven, so remove from heat and allow to cool for about 10 minutes. Stir in the ricotta, marjoram and another pinch of salt.

Warm the butter in a saucepan, then incorporate the white flour and whisk to make a smooth mixture. Slowly whisk in the whole milk and keep heating, whisking continuously, until the creamy sauce thickens. Flavor with seasonings, grated spice and a spoonful of the grated parmesan.

Smear the base of an oven dish with olive oil, spread over a thin layer of the bechamel, then arrange a first tier of pasta noodles. Spread another layer using some of the sauce, topped with a section of the zucchini and cheese, a bit of the cheese chunks and a handful of parmesan. Continue with another noodle tier, then repeat the process until used up, finishing with a final layer of pasta. Cover that with the remaining bechamel, the breadcrumbs and small butter pieces, then bake at 390°F/moderate oven for 20-30 minutes, or until the sides are golden and the crust is golden brown.