Tuscan Lasagna with Zucchini, Rigatino & Four Cheeses
A creamy Tuscan white lasagna with zucchini, crispy rigatino, fior di latte, Emmental, smoked scamorza and Parmigiano Reggiano.
Serves 6 | Preparation: 25 minutes | Baking: 35–40 minutes
Ingredients
250–300 g fresh lasagna sheets
4 medium zucchini
180 g Tuscan rigatino (cured pork belly)
250 g fior di latte mozzarella
150 g Emmental cheese
150 g smoked scamorza cheese
100 g freshly grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
Salt and freshly ground black pepper
For the béchamel sauce
1 liter of whole organic milk
100 gr of butter (or 90 of butter and 10 of Evo)
60 g all-purpose flour
A pinch of nutmeg
Salt to taste
Method
1. Cook the rigatino and zucchini together
Cut the Tuscan rigatino into small pieces and place it in a large frying pan with a little extra virgin olive oil.
Cook over medium heat until the rigatino begins to turn golden and releases its flavorful fat.
Wash and thinly slice the zucchini, then add them directly to the pan with the rigatino.
Cook everything together for approximately 10–12 minutes, stirring occasionally, until the zucchini are tender and have absorbed the delicious flavor of the rigatino.
Season with freshly ground black pepper and a little salt if necessary.
2. Prepare the cheese mixture
Cut the fior di latte, Emmental and smoked scamorza into small cubes.
Place all the cheeses together in a bowl and mix thoroughly so that every layer has a balanced combination of flavors.
Keep the grated Parmigiano Reggiano separate.
3. Make the béchamel sauce
Melt the butter in a saucepan over medium heat. Add the flour and stir continuously for about one minute.
Gradually add the warm milk, whisking until smooth and creamy.
Season with salt and a pinch of nutmeg.
Once the béchamel is ready, add the cooked zucchini and rigatino mixture directly to the sauce and stir everything together.
The result should be a creamy, flavorful sauce that is easy to spread between the pasta layers.
4. Assemble the lasagna
Preheat the oven to 180°C (350°F).
Spread a little zucchini, rigatino and béchamel mixture over the bottom of a baking dish.
Build the lasagna in the following order:
A layer of fresh lasagna sheets.
A generous layer of zucchini, rigatino and béchamel sauce.
A handful of the mixed cheeses.
Repeat the layers, adding a generous sprinkling of Parmigiano Reggiano after every two layers.
For the final layer, spread the remaining creamy zucchini sauce, add the mixed cheeses and finish with plenty of grated Parmigiano Reggiano for a delicious golden crust.
5. Bake
Bake for approximately 20 minutes, until the lasagna is golden, bubbling and beautifully melted.
Let it rest for at least 10 minutes before slicing and serving.
A Tip from Our Slow Cooking School
Cooking the zucchini together with the Tuscan rigatino allows the vegetables to absorb its rich, savory flavor. Mixing everything into the béchamel makes the lasagna wonderfully creamy.
The smoked scamorza adds a gentle smoky note, while the fior di latte and Emmental create a beautifully soft, melting texture.
Finish with a drizzle of our organic extra virgin olive oil.
