Name: Mini Lasagna Molds with Zucchini and Speck
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 300 g Flour; 3 piece Eggs; 1 piece Egg yolk; Extra virgin olive oil (EVO); 1 pinch Salt; 500 ml Milk; 50 g Butter; 50 g Flour; 1 pinch Salt; 1 pinch Black pepper; 1 pinch Nutmeg; 300 g Zucchini; 150 g Smoked scamorza cheese; 100 g Diced speck; 1 piece Shallot; 30 g Grated Parmesan cheese; 1 pinch Salt; 1 pinch Pepper; Extra virgin olive oil (EVO)

These mini lasagna molds with zucchini and speck are a tribute to the Italian culinary tradition, revisited in a modern and practical way thanks to the help of our trusted Thermomix®. I still remember when as a child, during family celebrations, my grandmother prepared classic lasagna, a dish that required hours of work and a mastery passed down from generation to generation. With these molds, I wanted to preserve the authentic flavor of lasagna, simplifying the process and creating a smaller and more versatile format, perfect for a delicious aperitif or a Sunday brunch. The fresh egg pasta, prepared with the Thermomix®, is the base of this recipe. The flour, eggs, and a pinch of salt combine to create a smooth and elastic dough, which after a short rest in the refrigerator, turns into a thin and delicate sheet. The zucchini, diced and sautéed in a pan with the shallot, bring freshness and a touch of sweetness to the filling. The speck, crispy and flavorful, adds a smoked and salty note that pleasantly contrasts with the sweetness of the zucchini. The smoked scamorza cheese, with its intense flavor and stringy consistency, binds all the ingredients and gives creaminess to the filling. The béchamel, also prepared with the Thermomix®, is the sauce that envelops and blends all the flavors, making these molds irresistible. For an optimal result, I recommend rolling out the egg pasta very thinly and blanching the pasta circles for a few seconds in salted boiling water. This step allows you to soften the pasta and prevent it from drying out during baking in the oven. When assembling the molds, it is important to alternate the layers of pasta, béchamel, zucchini, speck, and scamorza cheese, in order to evenly distribute all the ingredients. Finally, a generous sprinkling of grated Parmesan cheese will give a golden and crispy crust. For a vegetarian version, you can replace the speck with champignon or porcini mushrooms sautéed in a pan with garlic and parsley. For a vegan version, you can use a vegetable béchamel made from soy or almond milk and replace the scamorza cheese with vegan cheese. As for the spices, you can add a pinch of chili pepper for a spicy touch or use fresh aromatic herbs such as basil or thyme for a more intense aroma. These mini lasagna molds are perfect to serve hot or warm, accompanied by a fresh seasonal salad or a homemade tomato sauce. They can be prepared in advance and stored in the refrigerator for a day, or frozen and thawed as needed. They are ideal for an aperitif, a brunch, a buffet or an informal dinner with friends and relatives. An original and tasty alternative to classic lasagna, which will win everyone over at the first taste.

Mini Lasagna Molds with Zucchini and Speck

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Description

Ingredients (19 ingredients)

Preparation (10 steps)

Preparation of the egg pasta

Resting the pasta

Preparation of the zucchini filling

Sauté the shallot

Adding the zucchini

Preparation of the béchamel

Adding the flour

Completing the béchamel

Assembling the cupcakes

Baking in the oven

Finished cooking? Great! 🎉

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