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German Italian Lasagna with Speck and Vegetables

The Speck dell 'Alto Adige is the name of a type of deli ham typical of the Autonomous Province of Bolzano-South Tyrol; South Tyrol is a german speaking part of Italy; so technically this recipe is italian!

Since 2008, Speck dell 'Alto Adige is recognized by the quality label PGI Indicazione protetta geografica. Its german name counterpart - produced in South Tyrol is "Südtiroler Markenspeck" and "Südtiroler Speck" and is protected by a various quality standards.

The oral tradition traces the introduction of deli meat products to the time of the Lombard invasions, when the barbarian peoples of Northern Europe landed in Italy. They had already developed techniques for pork meat preservation with a special process that would delay the decay of raw meat. Today, the speck is one of the most important products of the South Tyrol cuisine. A feature related to climate expertise perpetuated since ancient times give this type of ham a distinctive and inimitable taste. To return to italian lasagna recipes, use that link.


* 1/2 lb. dry pasta lasagna noodles (homemade or store-bought)
* 1 carrot
* 1 stalk celery
* 1 onion
* 2 zucchini
* 1 lbs. of varied mushrooms
* 1 cup milk
* 1 bunch of shallots
* 3 tablespoons butter
* 1/2 l. béchamel
* 1/2 lb. of speck
* 1 cup grated parmesan
* olive oil
* Salt and pepper

Recipe for 6 portions, level: easy


I-The vegetables
Clean all the vegetables. Slice the mushrooms to thin strips, dice the other vegetables. Put everything in a fry pan with butter, salt and pepper. When everything is cooked, add the milk, cover and simmer for 30 minutes. At the end of cooking, add the sliced ​​onions.

II-Boil the pasta
Boil water and boil the lasagna noodles for 2 minutes. Drain and place flat on a clean cloth.

III-Assembling the lasagna
In the lasagna pan you will use, pour some white sauce to the bottom, put a layer of lasagna, a layer of vegetables, some sliced ​​speck, Parmesan and repeat until depletion of the ingredients.

IV-Baking your speck lasagna
Cover the lasagna with aluminum and bake at 300 degrees for 30 minutes. Remove the foil and bake another 5 minutes, so the top makes a nice crust.

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