Lasagna with sliced bread, cheese, and vegetable ragù

Name: Lasagna with sliced bread, cheese, and vegetable ragù
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Scamorza (provola) cheese sweet 7.1 oz; Edam cheese 7 oz; Sandwich bread 12 slices; Carrots 1 ½ cup; Zucchini 1 ¼ cup; Peas ½ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp; Whole milk 2.1 cups; Butter 3 tbsp; Flour ¼ cup; Fine salt to taste; Black pepper to taste; Nutmeg (to grate) to taste

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657

Calories per serving

Vegetarian

Energy Kcal 657
Carbohydrates g 32.3
of which sugars g 12.7
Protein g 35.4
Fats g 42.9
of which saturated fat g 22.58
Fiber g 4
Cholesterol mg 141
Sodium mg 1726

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4

PRESENTATION

Lasagne di pancarrè is really, really a good twist on the classic Emilia-Romagna favorite. Perfect for when you want something familiar but exciting. So here's the thing, instead of the usual pasta sheets, this lasagne di pancarrè uses slices of pancarrè, that Italian white bread. And you know what? The bread soaks up all the moist goodness from creamy béchamel, a veggie-rich ragù, and those melty layers of lasagne con formaggio like Edamer and scamorza. Seriously good. The result is a tender inside with a crispy golden top once grilled. It's a fun alternative to lasagna.

Folks in Emilia-Romagna really know how to take an old-school dish and make it feel fresh and, you know, exciting. Some adventurous cooks even swap in savoy cabbage leaves instead of bread or pasta. I mean, that's a unique spin on lasagne con ragù di verdure. Building those layers with different ingredients can lead to a rustic, farmhouse style that feels both homey and surprising. When you take a bite, you get a blend of creamy, golden, and tangy flavors from the cheeses melting together, with the rich veggie ragù soaking into the bread.

Plus, it's a fantastic option for those seeking lasagne vegetariane or lasagne senza pasta that still totally satisfies. Whether served at a Sunday lunch or as a casual weeknight dinner, this lasagne al forno will have everyone asking for seconds. No question. Also, it'll leave your kitchen smelling amazing. Feel free to experiment by changing up the cheeses or adding a new veggie to the ragù. Discover how many ways you can play with this classic from Emilia-Romagna. Honestly, with its comforting flavors and versatile nature, lasagne di pancarrè brings a touch of Italian creativity to your table. Can't go wrong.

INGREDIENTS

657

Calories per serving

Scamorza (provola) cheese 7.1 oz (200 g) - sweet

Edam cheese 7 oz (200 g)

Sandwich bread 12 slices

for the vegetable ragù: Carrots 1 ½ cup (150 g); Zucchini 1 ¼ cup (150 g); Peas ½ cup (85 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp (20 g)

for the béchamel sauce: Whole milk 2.1 cups (500 g); Butter 3 tbsp (40 g); Flour ¼ cup (25 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste - (to grate)

Preparation

How to prepare Lasagna with sliced bread, cheese, and vegetable ragù

To prepare the lasagna with sliced bread, cheese, and vegetable ragù, wash all the vegetables under plenty of fresh running water; peel the carrots 1, cut them into strips 2, and then into cubes about 1/6 inch (4 mm) 3.

Trim the zucchini 4, cut them into cubes also about 1/6 inch (4 mm) 5, then shell the peas 6;

blanch them in a pot with plenty of water 7 and cool them in a bowl with cold water to stop the cooking. In a non-stick pot, cook the diced carrots over high heat for 3-4 minutes with a drizzle of oil, then add the zucchini cubes 8, seasoning with salt and pepper; cook for another 3-4 minutes. Once the vegetables are ready, turn off the heat and let them cool. Finally, add the peas 9 and set aside.

Then prepare the Béchamel sauce: heat the milk in a saucepan 10; meanwhile, melt the butter over low heat 11, then turn off the heat and add the sifted flour in a stream 12,

stirring with a whisk to prevent lumps 13. Return to low heat and stir until it becomes golden: you will have thus obtained the roux. Flavor the milk with nutmeg 14 and a pinch of salt and pepper, then gradually add it to the roux 15, stirring vigorously with the whisk.

Cook for 5-6 minutes over low heat until the sauce thickens 16 and begins to boil. At this point, you can assemble your lasagna: take a square baking dish 8 inches (20 cm) wide and 2.75 inches (7 cm) high, and spread a layer of béchamel sauce on the bottom 17; lay 4 slices of sliced bread, slightly overlapping them 18 and

cover with some of the vegetable ragù you prepared earlier 19, distributing it evenly over the slices 20. Slice 3.5 oz (100 g) of Edam 21 and 3.5 oz (100 g) of mild provolone, keeping the leftover cheese as you'll need it later.

Place the cheese slices alternately over the vegetables 22 and then cover with béchamel sauce 23; continue with the same filling to make 2 more layers. Finish by distributing the remaining vegetables 24 and

grating the leftover cheese 25. Spread the remaining béchamel sauce on the surface 26 and bake in a preheated static oven at 355°F (180°C) for 15 minutes (or at 320°F/160°C for 8-10 minutes if using a fan oven). Then grill for 10 minutes; once cooked, remove the lasagna with sliced bread, cheese, and vegetable ragù from the oven 27 and let them cool slightly before serving.

Storage

It is recommended to consume the lasagna with sliced bread, cheese, and vegetable ragù immediately. If you have leftovers, you can store them for 4-5 days in the refrigerator in an airtight container. Freezing is not recommended.