- 1 L Milk
- 450 g New courgettes
- 220 g Smoked scamorza
- 200 g Fresh raw puff pastry ready
- 100 g Sliced Speck
- 70 g cornstarch
- 60 g Shelled and peeled pistachios
- 30 g Grated Parmesan
- Fresh mint
- Extra virgin olive oil
For the recipe for lasagna with courgette pesto, speck and scamorza cheese, clean the courgettes, cut them in half lengthwise and place them on a baking tray covered with parchment paper. Season them with oil, salt, pepper, mint leaves and bake them at 180 ° C for 25-30 '. Then cut them into small pieces and blend them with pistachios, 30 g of oil, 30 g of lemon juice, 60 g of water and salt (pesto). Cut the slices of speck and brown them in a pan for 2-3 minutes. Remove a little crust from the scamorza cheese and grate it with a large hole grater. Boil a liter of milk with salt and pepper; dilute the cornstarch in another 150 ml of milk, then add to the boiling milk. Stir, cook again for 1 ', add the parmesan and turn off (milk cream). Grease a baking tray and put a layer of pasta on the bottom; then make a layer of cream, add the speck, the zucchini pesto and the scamorza.
Proceed with other layers of pasta and filling until the pan is filled, ending with a layer of cream. Bake the lasagna at 180 ° C for 20 minutes. in a saucepan suitable for the oven, with 30 g of butter, a sprig of sage and rosemary, a bay leaf. Remove them from the pot, remove the fat and put them back in the pot with the beaten; brown them for 2‑3 ', blend with half a glass of wine, add the puree and broth, a pinch of salt and sugar. Cover with a piece of baking paper, which you will keep adhering to the meat by placing two cutlery on it, and bake at 180 ° C for about 1 hour, removing the paper in the last 10 '. Mix with a whisk in a saucepan 80 g of butter with 80 g of flour, cook stirring until the mixture is smooth and without lumps (roux).
Heat the milk with a little nutmeg; when it boils pour it on the roux, bring to the boil, stirring constantly, cook for a few more minutes, salt, then cover and set aside (béchamel). Pull the dough with the sheeter into thin sheets, cut it into small pieces and scald it in boiling salted water for 2 '. Drain and dry it. Remove the aromatic herbs and crumble the meat and marrow in its sauce (ragù). Butter a baking sheet and put a layer of bechamel on the bottom. Lay the pasta sheets, then stuffed with other bechamel sauce, the ragù (without mixing it), grated parmesan, then make other layers in the same way, until the pan is filled. Finish with a layer in white and without grain and bake at 180 ° C for 30-35 '. Remove from the oven and sprinkle with parsley and grated lemon zest.
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