Lasagna con Prosciutto

Lasagna con Prosciutto is a refined variation of the classic baked pasta dish, distinguished by the inclusion of cured prosciutto as a primary flavor component. While traditional lasagna often relies on ground meat or ragù, this version layers delicate, salty prosciutto between sheets of pasta, béchamel sauce, and cheese, creating a more elegant and savory profile.

The dish’s origins trace back to the Emilia-Romagna and Campania regions of Italy, where prosciutto is a staple. A great version achieves a perfect balance: the prosciutto should not be overcooked or dried out, but rather integrated so its saltiness cuts through the richness of the béchamel and mozzarella. The pasta must be al dente, and the layers should be distinct yet cohesive when sliced.

In Pizzo, Italy, the restaurant Fanello offers a notable interpretation, as highlighted by creator Alex Mark Travel. This coastal venue likely incorporates local Calabrian influences, possibly using a slightly sharper cheese or a hint of chili to complement the prosciutto. Regional variations may include substituting béchamel with ricotta, adding mushrooms, or using different cured meats like speck. Outside Italy, some versions add spinach or a tomato-based sauce, though purists often prefer the white lasagna style to let the prosciutto shine.