Description
Courgette parma ham lasagne delivers a tasty twist on classic comfort food that brings fresh vegetables and rich flavors to your dinner table. Layered with tender zucchini, salty Parma ham, and creamy cheese, this lighter version satisfies your pasta craving without guilt.
Ingredients
Scale
Main Ingredients:
- 4 medium courgettes
- 8 ounces Parma ham
- 9–12 no-boil lasagne noodles
- 1 pound ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Supporting Ingredients:
- 4 cups whole milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 large egg
Seasoning Ingredients:
- ¼ teaspoon ground nutmeg
- ¼ cup chopped fresh basil
- Salt
- Freshly ground black pepper
- Freshly ground white pepper
Instructions
- Slice 4 courgettes lengthwise into thin ribbons using a mandoline or vegetable peeler. Ensure the slices are uniform for even cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Cook courgette ribbons in batches, avoiding overcrowding. Sauté each batch for 2-3 minutes until slightly softened. Season with salt and pepper.
- Transfer cooked ribbons to a colander. Gently press down to remove excess moisture.
- Melt 4 tablespoons butter in a saucepan over medium heat. Add 4 tablespoons flour and whisk constantly for 2-3 minutes to create a smooth roux.
- Gradually pour 4 cups warm milk into the roux, whisking continuously to prevent lumps. Maintain medium heat.
- Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Reduce heat and simmer for an additional 2-3 minutes.
- Remove sauce from heat. Stir in ¼ teaspoon nutmeg, salt, and white pepper to taste.
- Mix 1 pound ricotta, ½ cup Parmesan, ¼ cup chopped basil, and 1 beaten egg in a bowl. Season with salt and pepper.
- Preheat your oven to 375F. Lightly grease a 9×13 inch baking dish.
- Create the first sauce layer by spreading a thin bechamel coating on the dish bottom.
- Layer 9-12 no-boil lasagne noodles over the sauce, slightly overlapping.
- Spread half the ricotta mixture evenly across the noodles.
- Arrange half the Parma ham slices over the ricotta filling.
- Place half the courgette ribbons atop the ham slices.
- Drizzle one-third of remaining bechamel sauce over the ribbons.
- Repeat layering process with remaining noodles, ricotta, ham, and courgettes.
- Pour remaining bechamel sauce evenly across the top layer.
- Sprinkle 1 cup shredded mozzarella and additional Parmesan cheese over the surface.
- Cover the dish with aluminum foil. Bake at 375F for 30 minutes.
- Remove foil and continue baking for 15-20 minutes until cheese melts and turns golden brown.
- Allow lasagne to rest for 10-15 minutes before cutting and serving. This helps the layers set and makes serving easier.
Notes
- Drain courgettes thoroughly to prevent a watery lasagne, using a clean kitchen towel to press out excess moisture after sautéing.
- For a gluten-free version, swap regular lasagne noodles with gluten-free alternatives and use cornstarch instead of flour in the bechamel sauce.
- Experiment with different herbs like thyme or oregano in the ricotta filling to customize the flavor profile.
- Make ahead and refrigerate the assembled lasagne for up to 24 hours before baking, which can enhance the melding of flavors.
- Prep Time: 30-40 minutes
- Cook Time: 50-60 minutes
- Category: Ham
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 417 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg