Lasagna Bianca con Zucchine e Provola

Lasagna Bianca con Zucchine e Provola is a white lasagna variation rooted in Italian regional cooking, particularly in central and southern areas where fresh zucchini and stretched-curd cheeses are abundant. Unlike traditional lasagna with tomato sauce, this dish relies on béchamel, layered with sautéed zucchini slices and provola cheese—a semi-hard, often smoked cheese that melts to a stringy richness. Parmesan may be added for a savory finish.

A great version is distinguished by well-drained, lightly browned zucchini that doesn’t waterlog the béchamel; the sauce itself should be smooth and seasoned with nutmeg or white pepper. The provola must be melted but not rubbery, with each layer balanced so the pasta, vegetable, and cheese are evenly distributed. Fresh basil or garlic may be incorporated for aromatic lift.

Regional variations abound: some cooks use fresh provola instead of smoked, or substitute scamorza or mozzarella. In Lazio, the dish might include prosciutto or mushrooms. One celebrated example is at Da Nicoletta in Narni, Italia. According to a ReTubeIt review by user JustUs, the restaurant’s version exemplifies the local tradition, likely utilizing provola from nearby dairies and peak-season zucchini. The result is a creamy, satisfying lasagna that showcases the simplicity of high-quality ingredients.