An Inspired Creation for Layered Pasta with Courgette and A Trio of Cheeses

When crafting a pasta-focused book, an acquaintance originally from Naples suggested treating lasagne as if it were urban planning. This approach is to initially establish the size of your oven tray relative to the flat pasta layers, then plan out the stacking arrangement to correctly distribute the components. Additionally, we agreed that building a lasagne should blend the methodical approach of a stonemason with the expressive technique of a splatter artist when layering the sauces.

Preparing the Pasta Sheets

The ceramic lasagne dish comes in at 12 by 8 inches, and three 10cm x 25cm dried lasagne sheets make up a complete tier. When making a five-layer lasagne, you’ll need approximately fifteen pieces. Many contemporary dried lasagne eliminates the need for soaking in advance, but the noodles require a fairly wet sauce to hydrate fully. Given that this particular recipe uses a less watery sauce, we recommend quickly blanch the sheets in hot water for a short while, then move them into ice water and arrange them on a clean cloth to remove excess moisture. This step reduces the final cooking, which maintains the soft consistency of the zucchini and soft cheese filling.

Cheese Choices and Substitutions

Aware of the rising price of cheese—and also what is sitting in your cooler—I’ve provided a range of quantities for the soft cheese, hard cheese and either taleggio or asiago. It’s possible to use other types according to what you have in stock, and adjust with bold flavors and fresh herbs. The key to deepening the flavor, however, is initially frying the chopped squash in extra virgin oil with a some seasoning. Don’t worry about to make them mushy—since they’ll continue softening in the baking process, combining with the white sauce and dairy which serves as a binding agent for the lasagne.

Resting for Perfect Slices

It’s widely accepted, lasagne is always improved if you give it time for a minimum of 20 mins before cutting into—or even an hour in a slightly heated spot. This waiting period allows the flavors to settle and the whole lasagne—especially the dairy layer—to become sliceable. As a result, it slices cleanly into portions. As always, the final slice reheated the next day is often the ultimate reward.

Three-Cheese & Summer Squash Pasta Bake

Portions for four to six

Around 15 lasagna noodles, sufficient to make 5 layers

A generous splash good-quality oil, and more for greasing the dish

Several courgettes, cut into small cubes

Salt and black pepper

One package soft white cheese

A packed spoonful freshly minced oregano

3 ounces dairy butter, and more for dotting

Roughly half a cup plain flour

Around 4 cups full-fat milk

Grated nutmeg

2-3 ounces aged hard cheese, shredded

4-7 ounces melting cheese, cubed chunks

Two tablespoons breadcrumbs

Directions

Handle the lasagne sheets following the packet instructions; if blanching them, place them on clean towels until time to assemble.

Pour the olive oil in a pan over a steady burner, then fry the diced zucchini with a sprinkle of salt, stirring occasionally until they just begin to soften. Keep in mind they will keep cooking in the bake, so remove from heat and allow to cool for 10 minutes. Mix in the ricotta, herbs and another pinch of salt.

Heat the dairy butter in a pot, then add the white flour and whisk to make a smooth mixture. Bit by bit add in the milk and simmer, mixing often, until the creamy sauce coats the spoon. Season with salt, pepper, grated spice and a bit of the hard cheese.

Brush the bottom of an baking pan with olive oil, spread over a spoonful of the bechamel, then create a bottom level of pasta noodles. Add another level using some of the sauce, topped with a quarter of the squash mixture, some of the diced taleggio and a dusting of grated cheese. Continue with another pasta sheet, then do the same for the remaining layers, topping with a final layer of pasta. Spread that with the remaining bechamel, the breadcrumbs and patsof butter, then place in oven at 200°C (180°C fan)/moderate oven for 20-30 minutes, or until the sides are golden and the top is golden brown.