An Inspired Recipe for Lasagna with Courgette and Cheese Medley

While preparing a pasta-focused book, an acquaintance originally from Naples recommended treating lasagne as if it were architectural layout. The concept is to start by calculating the measurements of your oven tray relative to the lasagne noodles, then decide on the number of layers to adequately balance the fillings. Additionally, we agreed that constructing a lasagne should blend the precision of a stonemason with the freeform style of Jackson Pollock when adding the sauces.

Preparing the Pasta Sheets

My personal lasagne dish comes in at 12 by 8 inches, and a set of three 4x10 inch dried lasagne sheets make up a single layer. When making a five-layer lasagne, you’ll need around three boxes’ worth. Today’s common dried lasagne does not require pre-cooking, but those sheets depend heavily on a moist enough sauce to cook properly. Given that this particular recipe uses a dense and creamy sauce, it’s best to quickly blanch the sheets in hot water for a short while, then place them into ice water and set them on a tea towel to air-dry. This process speeds up the oven time, which helps preserve the soft consistency of the courgette and ricotta layer.

Flexible Cheese Options

Aware of the current cost of cheese—and also what is sitting in your refrigerator—this recipe offers a range of portions for the fresh cheese, aged cheese and or taleggio or asiago. It’s possible to use other cheeses depending on what you have in stock, and adjust with generous seasoning and herbs. Crucial for building the savor, however, is first sautéing the cubed courgettes in olive oil with a pinch of salt. This is not to overcook them—they will continue cooking in the oven, combining with the creamy sauce and cheese which serves as a structural element for the lasagne.

Letting It Set

In my experience, lasagne is consistently enhanced if you let it rest for a minimum of a short while before serving—or even an hour in a gentle warmth. This pause gives the ingredients to mingle and the whole lasagne—especially the dairy layer—to firm up. Therefore, it cuts neatly into pieces. And of course, the final slice reheated the following day is usually the most delicious bit.

Three-Cheese & Summer Squash Pasta Bake

Portions for a family of

Around 15 flat pasta layers, or enough for five tiers

A generous splash olive oil, and more for greasing the dish

Several zucchinis, chopped in small cubes

Seasoning to taste

One package fresh ricotta

A packed spoonful freshly cut marjoram

About a third of a cup unsalted butter, additional for scattering

Roughly half a cup white flour

3.5 cups full-fat milk

Nutmeg

A good handful aged hard cheese, finely grated

4-7 ounces taleggio or asiago, cut into pieces

2 tbsp breadcrumbs

Directions

Prepare the noodles according to the package directions; when briefly boiling them, set them on cloth linens until ready to use.

Warm the oil in a frying pan over moderate heat, then sauté the diced zucchini with a bit of seasoning, tossing gently until they become slightly translucent. Note they will cook further in the oven, so remove from heat and let cool for a short time. Mix in the soft cheese, herbs and another pinch of salt.

Warm the butter in a saucepan, then incorporate the flour and whisk to make a roux. Gradually pour in the milk and continue cooking, mixing often, until the white sauce reaches a creamy consistency. Season with salt, pepper, a pinch of nutmeg and a tablespoon of the grated parmesan.

Smear the bottom of an oven dish with olive oil, spread over a bit of the bechamel, then create a bottom level of lasagna layers. Add another level using a fifth of the sauce, topped with one part of the courgette and ricotta, some of the diced taleggio and a handful of grated cheese. Add with another noodle tier, then do the same for the remaining layers, finishing with a last sheet of pasta. Cover that with the remaining bechamel, the breadcrumbs and patsof butter, then bake at 200°C (180°C fan)/390F for 20 to 30 mins, or until the edges are bubbling and the crust is golden brown.