Lasagna with speck and brie

Lasagna with speck and brie is a refined variation of the classic lasagna, perfect for lovers of intense flavours. The smoky flavour of the speck marries the creaminess of the brie, while the walnuts add an irresistible crunchy note. A perfect recipe for special occasions, which requires attention but repays with a gourmet result!

Ingredients

For lasagna with speck and brie:

• 250g (8.8 oz) fresh egg pasta sheets
• 200g (7 oz) thinly sliced speck
• 250g (8.8 oz) brie without rind
• 80g (2.8 oz) walnut kernels
• 100g (3.5 oz) grated parmesan

For the béchamel sauce:

• 40g (1.4 oz) butter
• 35g (1.2 oz) flour
• 500ml (17 fl oz) whole milk
• Salt and pepper to taste
• Nutmeg to taste

Preparation

How to make lasagna with speck and brie:

1. Prepare the béchamel: In a saucepan, melt the butter and add the flour, stirring vigorously with a whisk. Pour in the hot milk and continue stirring until you obtain a smooth and thick cream. Season with salt, pepper and add a sprinkling of nutmeg.
2. Toast the walnuts: In a non-stick pan, lightly toast the walnut kernels to enhance their flavor. Once cold, chop them coarsely.
3. Assemble the lasagna: Butter a baking pan and spread a thin layer of béchamel. Place the sheets of fresh pasta, spread a thin layer of béchamel. Then, add a few slices of speck broken up by hand, the brie in pieces and a handful of chopped walnuts. Repeat the process until you run out of ingredients. Finish with béchamel, parmesan and a few walnuts to decorate.
4. Bake the lasagna: Bake at 180°C for about 40 minutes, until the surface is golden and crispy. Let it rest for 10 minutes before serving.

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Sustainable Tips ♻️

Quality Speck: Choose DOP or IGP speck for a more authentic and superior quality product. More info on Gambero Rosso.

Vegetarian variant: If you want a meatless version, replace the speck with sautéed radicchio.

Make use of leftovers: Lasagna is even better the next day! Store it in the fridge and heat it in the oven for a perfect result.