🔗 Share this article Rachel Roddy's Dish for Lasagne with Zucchini and A Trio of Cheeses When crafting a guide to Italian noodles, an acquaintance originally from Naples advised approaching lasagne like a city design. This approach is to first determine the size of your oven tray relative to the pasta sheets, then choose the layer count to properly portion the fillings. It was also agreed that building a lasagne should blend the careful technique of a bricklayer with the artistic flair of a splatter artist when adding the sauces. Working with Dried Pasta My personal lasagne dish comes in at 12 by 8 inches, and a set of three standard-sized dried lasagne sheets create a complete tier. To prepare a multi-tiered lasagne, you’ll need about 15 sheets. Most modern dried lasagne does not require boiling beforehand, but these layers depend heavily on a moist enough sauce to cook properly. Given that the following dish uses a dense and creamy sauce, I prefer to submerge for a moment the sheets in boiling water for a short while, then place them into ice water and arrange them on a tea towel to air-dry. This method shortens the oven time, which protects the delicate texture of the courgette and ricotta mixture. Selecting Your Cheeses Aware of the expense of cheese—and also what you may have in your cooler—I’ve provided a range of measurements for the ricotta, parmesan and either melting cheese. Feel free to use other varieties based on what you have in stock, and balance with bold flavors and fresh herbs. What truly enhances the flavor, however, is initially frying the chopped squash in extra virgin oil with a some seasoning. This is not to overcook them—they will continue cooking in the baking process, blending into the creamy sauce and cheese which serves as a binding agent for the lasagne. Resting for Perfect Slices In my experience, lasagne is always enhanced if you give it time for at least 20 mins before dishinig out—and up to an hour in a gentle warmth. This rest time lets the tastes to develop and the entire dish—especially the dairy layer—to set properly. Therefore, it slices cleanly into portions. Naturally, the final slice enjoyed the following day is often the best part. Three-Cheese & Summer Squash Pasta Bake Portions for a family of Fifteen dried lasagne sheets, sufficient to make a stacked dish 3 tbsp good-quality oil, plus extra for preparing the dish Several courgettes, cubed into bite-size chunks Salt and black pepper 400g soft white cheese 1 heaped tbsp freshly cut herbs About a third of a cup unsalted butter, and more for topping 70g all-purpose flour 800ml rich milk Nutmeg 60-80g aged hard cheese, grated 4-7 ounces melting cheese, diced into pieces A sprinkling dried breadcrumbs Instructions Prepare the pasta layers as per the package directions; if blanching them, lay them on tea towels until time to assemble. Warm the oil in a frying pan over medium flame, then sauté the chopped squash with a sprinkle of salt, stirring occasionally until they start to turn tender. Note they will keep cooking in the bake, so turn off the stove and let cool for a short time. Add the ricotta, marjoram and another touch of salt. Warm the butter in a pot, then add the flour and stir to make a roux. Bit by bit add in the milk and continue cooking, stirring constantly, until the bechamel reaches a creamy consistency. Flavor with salt and black pepper, a pinch of nutmeg and a spoonful of the hard cheese. Brush the bottom of an oven dish with oil, layer on a spoonful of the bechamel, then create a base layer of dried lasagne sheets. Spread another level using a fifth of the sauce, topped with one part of the courgette and ricotta, a quarter of the cheese chunks and a dusting of grated cheese. Add with another pasta sheet, then continue layering until used up, finishing with a last sheet of lasagne. Top that with the rest of the sauce, the breadcrumbs and small butter pieces, then bake at 200C (180C fan)/moderate oven for 20 to 30 mins, or until the edges are bubbling and the surface is deeply colored.