Lasagna bundles with zucchini

Name: Lasagna bundles with zucchini
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Lasagne egg pasta fresh 12; Zucchini 1 ½ cup; Speck 3.5 oz; Parmigiano Reggiano PDO cheese 1.75 oz; Extra virgin olive oil to taste; Fine salt to taste; Whole milk 2 ½ cups; Butter 1.75 oz; Type 00 flour 1.75 oz; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese to taste

it de fr es br

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

If you're on the hunt for a fun twist on the traditional lasagna from Emilia-Romagna, you've gotta try these awesome lasagna bundles. Seriously good stuff. Instead of the usual layering, you get these neat little packets that roll everything up into delicious bites. Filled with sautéed zucchini and smoky speck, each bundle offers a tasty mix of tender veggies and a savory kick.

And the sauce? Homemade béchamel, which makes them extra creamy and satisfying. It’s like those comforting Italian dinners we all love, you know? This playful take on zucchini lasagna captures the core flavors of the region, with every bite delivering sweet zucchini, salty speck, and that cozy pasta feel.

In Emilia-Romagna, pasta is a serious affair, but innovation is welcomed too. For real. Especially with dishes like stuffed zucchini lasagna. These bundles are perfect for family gatherings, or even a festive spread. Which is great. They're special yet easy enough for a weeknight meal.

The egg pasta sheets wrap around the filling, keeping everything moist and flavorful—so so good—while the béchamel ensures nothing dries out. You can swap the speck for prosciutto or add more zucchini for a veggie-focused version. Pretty much your call.

Compared to the classic layered version, these lasagna bundles feel lighter yet still satisfying. Like a cool mix between zucchini roll-ups and lasagna. And listen, served hot from the oven with a golden top, they'll make any meal memorable.

Whether you're a fan of tradition or looking for a new twist on easy lasagna recipes, this dish brings together the best of both worlds—cozy, tender pasta and a burst of flavor in every bite. So next time you're in the mood for something different yet familiar, these bundles are sure to please both traditionalists and adventurers alike. Can't go wrong.

INGREDIENTS

Lasagne egg pasta 12 - fresh

Zucchini 1 ½ cup (250 g)

Speck 3.5 oz (100 g)

Parmigiano Reggiano PDO cheese 1.75 oz (50 g)

Extra virgin olive oil to taste

Fine salt to taste

for the béchamel: Whole milk 2 ½ cups (600 g); Butter 1.75 oz (50 g); Type 00 flour 1.75 oz (50 g); Fine salt to taste; Black pepper to taste

for sprinkling: Parmigiano Reggiano PDO cheese to taste

Preparation

How to prepare Lasagna bundles with zucchini

To prepare the lasagna bundles with zucchini, start with the béchamel: melt the butter 1 in a saucepan, then add the flour 2. Quickly stir with a spoon so that the melted butter absorbs the flour 3.

Now pour the milk slowly while continuing to stir with the whisk 4, so that no lumps form. Continue cooking over moderate heat to thicken the sauce, which should be slightly more liquid, salt and pepper to taste 5. Transfer the béchamel to a bowl and let it cool 6.

Now, prepare the filling: wash and trim the zucchini 7, then cut them into small cubes 8. Heat a splash of olive oil in a pan, add the zucchini 9, and cook for 10 minutes over moderate heat.

Once the zucchini are ready, place them in a bowl 10, season them with grated Parmigiano Reggiano DOP 11 and speck 12.

Add a ladleful of béchamel 13 and mix to combine the filling 14. Now take the fresh egg pasta sheets: cut each sheet in half lengthwise with a knife or pizza cutter 15.

Overlap the two strips obtained in a cross 16 and fill the center with a spoonful of filling 17. Now fold one edge of the pasta towards the center, starting from the outermost strip 18.

Overlap the other outer edge as well 19, then overlap the two remaining side edges 20. The bundles are ready, place them on a tray with the closure facing down 21.

Take an oven dish, we used a flared pan measuring 7.5 inches at the base and 9 inches at the rim. Pour a layer of béchamel on the bottom 22, then arrange the bundles in a circular manner, slightly overlapping them 23. Cover with the remaining béchamel 34.

Finally, finish with a sprinkle of grated Parmigiano Reggiano DOP 25. Bake in a preheated fan oven at 356°F for 25-30 minutes 26. Take the lasagna bundles with zucchini out of the oven and let them cool before serving 27.