White ragù and zucchini lasagna

Name: White ragù and zucchini lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Lasagne egg pasta fresh 8.8 oz; Zucchini 2 ½ cups; Parmigiano Reggiano PDO cheese (to grate) to taste; Sausage 0.7 lb; Celery 1 rib; Carrots 1; Onions 1; Garlic 1 clove; Red wine ¼ cup; Water 3.4 tbsp; Rosemary (to chop) 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Whole milk 2 cups; Parmigiano Reggiano PDO cheese to grate 7 oz; Butter 3 ½ tbsp; Type 00 flour 0.4 cup

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Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 6

PRESENTATION

Recipe by
Sebastian Fitarau

Lasagne al ragù bianco e zucchine is like the cooler, fresher cousin of the classic lasagne alla bolognese you find all over Emilia-Romagna. Instead of the usual red meat sauce, this dish swaps in a creamy white ragù made with browned sausage—really good stuff—completely skipping the tomatoes. And look, what really makes it pop is the addition of grilled zucchini, giving the whole thing a tender bite and a burst of veggie flavor that perfectly complements the lasagne bianche style. Each layer is loaded with homemade egg pasta, rich Parmesan cheese sauce, and that moist filling, making it feel extra special—like something you’d serve for a big family dinner or to really impress your guests. Pretty much. These layers give you a mix of flavors typical of Emilia-Romagna, where people love blending textures and making every bite count. It’s a fun way to experience lasagne al forno without the heaviness of a tomato base.

In Emilia-Romagna, folks enjoy mixing things up with their lasagne, and this version really really shows that off. There’s even a tradition of making “lasagne montanare” in the mountains during autumn, proving that people in the region love putting their own twist on the classics depending on what’s in season. With lasagne con zucchine, you get something a bit lighter, but still super rich and velvety thanks to the cheese and sauce combo. The sausage keeps it hearty, while the veggies bring a fresh kick. For sure. Works great whether you’re serving it for a crowd or just want to change up your usual Sunday meal. This dish fits perfectly with the lasagne fatte in casa traditions everyone loves—homemade, layered, and made for sharing. It’s a really really good pick if you want that golden, bubbling finish without making things too heavy, and it pairs well with other simple Italian sides. Next time you’re in the mood for lasagne senza pomodoro or want to try a new twist on an old favorite, this is a fantastic way to do it. Seriously good.

INGREDIENTS

for a rectangular baking dish of 8x12 inches: Lasagne egg pasta 8.8 oz (250 g) - fresh; Zucchini 2 ½ cups (300 g); Parmigiano Reggiano PDO cheese to taste - (to grate)

for the white ragù: Sausage 0.7 lb (320 g); Celery 1 rib; Carrots 1; Onions 1; Garlic 1 clove; Red wine ¼ cup (50 g); Water 3.4 tbsp (50 g); Rosemary 1 sprig - (to chop); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the Parmesan cream: Whole milk 2 cups (500 g); Parmigiano Reggiano PDO cheese 7 oz (200 g) - to grate; Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g)

Preparation

How to prepare White ragù and zucchini lasagna

To make the white ragù and zucchini lasagna, start by preparing the How to make the soffritto: clean and chop onion 1, carrot 2, and celery 3.

In a pot, heat a drizzle of oil with a clove of garlic, then add the vegetables for the sofritto 4. Sauté for at least 10 minutes to soften the vegetables, then add the chopped rosemary. Remove the casing from the sausage 5 and crumble it into the pot 6. Salt, pepper, and brown the sausage for a few minutes.

Deglaze with red wine 7 and let it evaporate. Also, pour in hot water and cook the ragù for about 10 minutes. When the sausage is tender and well-cooked, turn off the heat and remove the garlic clove 8. Now prepare the cheese cream: in a small pot, heat the milk (it should not come to a boil), while in another, melt the butter 9.

Pour the flour into the melted butter 10 and mix with a whisk 11 to obtain a roux. Then add the previously warmed milk (slightly lukewarm) to the roux and blend the entire mixture, stirring well with the whisk 12.

Cook over low heat until the mixture thickens 13, then turn off the heat and add the grated Parmesan Reggiano 14. Mix well to obtain a sort of creamy béchamel sauce 15.

Move on to the zucchinis: wash and trim them, then cut them lengthwise into slices about a quarter-inch thick 6. Place the slices on a hot grill and salt 17. Grill the zucchinis on both sides 18.

You are ready to assemble the lasagna: take a rectangular baking dish of 8x12 inches, spread a layer of Parmesan cream at the bottom 19, then place a layer of pasta sheets 20 and cover with more cream 21.

Distribute a layer of ragù 22 and one of zucchinis, then sprinkle the surface with grated Parmesan 23. Continue alternating the layers in this way until you have used up all the ingredients 24; you should get a total of 4 layers.

Finish with a layer of cream 25, one of ragù, and finally sprinkle the surface with grated Parmesan Reggiano 26. Bake in a preheated static oven at 390°F for 20 minutes. Once cooked, take out your white ragù and zucchini lasagna, let them cool for a few minutes and then serve them 27!

Storage

The white ragù and zucchini lasagna can be stored in the refrigerator for a couple of days.

You can freeze them after cooking.

Tip

If you want to customize this recipe, you can replace the sausage with ground beef. Additionally, the zucchinis can be replaced with grilled eggplants or artichokes to vary the flavor.

For an even richer version, try adding mozzarella for a stringy effect between the layers!

For the translation of some texts, artificial intelligence tools may have been used.