If you are tired of making the usual lasagne, or can’t get enough of this dish and want to make more and more variations, here’s one to try. It’s white, very savoury, full of vegetables, and great if you love ricotta, bacon and ham.
What to expect: a rich white ricotta lasagne that’s not your usual lasagna. If you like the flavour of soffritto and ricotta, you’ll really love the combination of the ingredients we are using to make this.
Ricotta Lasagne vs Classic Lasagne
When it comes to lasagna, there’s the classic Italian lasagne, and then there’s a whole world of variations. The classic lasagne, rooted in Italian tradition, typically features layers of pasta, a hearty meaty ragù sauce, and creamy béchamel sauce. It’s a savory, meat-centric delight that’s adored worldwide.
On the other side of the lasagna spectrum, you’ll find numerous exciting variations. One such variation is the ricotta lasagne. Unlike the traditional classic, ricotta lasagne takes a different path, steering away from the meaty ragù and embracing ingredients like bacon and ham, all while introducing the creamy charm of ricotta cheese.
It’s a unique twist that’s not like the lasagna you’re used to. This white ricotta lasagna is all about new flavors. It’s packed with the delicious taste of soffritto and the creamy goodness of ricotta cheese, making it a fantastic and different meal.
Courgettes and Ricotta Lasagne Recipe
Here’s the recipe—let’s dive in and create some delicious magic together. Join along as I whip up this amazing courgettes and ricotta lasagne, a dish that will surely tickle your taste buds.
Courgettes & Ricotta Lasagne
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium sized pot
- 1 bowl
- 1 medium baking dish
- tablespoons
- cheese grater
Ingredients
- 2 medium courgettes
- 1 medium onion
- 50 gr bacon
- 1/4 glass white wine
- 1/4 glass veg stock
- 1 container fresh ricotta 250 gr
- 8 slices Italian cotto ham
- 75 gr shredded mozzarella
- 40 gr parmesan cheese
Instructions
- Cut the onion and zucchini into medium sized cubes.
- Sauté them in a tablespoon of Belmorso EVOO for 5 minutes.
- Then add the bacon and let it sauté with the vegetables.
- When the bacon looks a little cooked, you can go in with the wine. Don't forget to let it evaporate for 5 minutes.PS: Don't worry if the vegetables are watery. Zucchini tend to do that.
- Next, add the vegetable stock, and leave to simmer for 20 minutes.
- When done, ideally leave to cool for 30 minutes.
- Before you use your zucchini soffritto, try to drain the water. You'll still retain the flavour.
- Make the lasagna now:Start by drizzling some Belmorso EVOO at the bottom of your baking dish.
- Next, layer the lasagne sheets to cover the entire dish.
- Now it's time to add a layer of your zucchini soffritto.PS: Use half of the soffritto now, and half later.
- Next, layer your ham slices; use 4 slices.
- Add half the ricotta cheese and spread it across the entire lasagna.
- Top with grated mozzarella cheese and then grated parmesan.
- Repeat all the above steps to make one more layer, and use up all your ingredients.
- Season with some black pepper on top and bake in a pre-heated oven for 30 minutes. I suggest you cover it with foil to avoid any splashes since the courgettes can make more water as they cook.
- After the 30 minutes, you can uncover it and leave it to cook for 5 more minutes at the top of the oven.
- Once you take it out of the oven, it might look a little soft, even watery. The key is to let it set by leaving it to cool for about an hr, or at least 30 minutes.
- Then you can serve it and enjoy. It's not your usual lasagna but it's sure is full of flavour. Buon appetito.
Notes
Answering all Your Questions about Ricotta Lasagne
Why do you put ricotta in lasagna?
Ricotta cheese is used in lasagna to add creaminess and a slightly tangy flavor to the dish. It complements the other ingredients and adds a distinct texture, making for a delicious, creamy lasagna.
Should lasagne have béchamel or ricotta?
While classic lasagna traditionally uses béchamel sauce, ricotta is often used as a substitute or in addition to béchamel. The choice between the two largely depends on personal preference and regional variations.
Why is my zucchini lasagna watery?
Zucchini lasagna can become watery due to the natural moisture content of zucchini. To prevent this, you can try salting and draining the zucchini before using it in the lasagna, or you can cook it separately to remove excess moisture – grilling it before sauteing can help.
Can you use ricotta cheese instead of cottage cheese in lasagna?
Yes, you can substitute ricotta cheese for cottage cheese in lasagna. The choice between the two is often a matter of personal taste, as both can provide a creamy texture to the dish.
Do Italians put ricotta in their lasagna?
Traditional Italian lasagna recipes often include béchamel and Parmesan cheese but not ricotta. However, regional and personal variations may incorporate ricotta for a different flavor profile.
Do you need to add egg to ricotta for lasagna?
Adding eggs to ricotta in lasagna can help bind the cheese mixture and give it a firmer texture. It’s a common practice in many lasagna recipes, but it’s not strictly necessary.
How do you keep zucchini from getting soggy when cooking?
To prevent zucchini from getting soggy, you can salt the slices and let them sit for a while to draw out excess moisture. Additionally, you can grill or sauté the zucchini before using them in lasagna.
Is it better to cook lasagna covered or uncovered?
It’s generally recommended to cover lasagna with foil for most of the cooking time to trap heat and moisture, preventing it from drying out. You can remove the foil toward the end of cooking to brown the top.
Should I drain ricotta for lasagna?
It’s a good idea to drain excess moisture from ricotta before using it in lasagna to prevent the dish from becoming too watery. You can do this by placing the ricotta in a fine-mesh strainer for a while.
Does ricotta cheese make lasagna watery?
If not properly drained or if it has high moisture content, ricotta cheese can contribute to a watery lasagna. But if you drain it well, your ricotta lasagna should be fine.
