Tricolour Vegetarian Lasagne

Vegetarian lasagne pairs perfectly with fresh and aromatic white wines, such as a Vermentino, a Pinot Bianco, or a Soave, which are able to balance the creaminess of the Grana Padano DOP Béchamel sauce.

To achieve a soft and creamy vegetarian lasagne, it is important to add a good amount of Béchamel sauce between each layer, preventing the pasta from drying out during cooking. Cooking covered with aluminium foil for the first 15–20 minutes also helps to retain moisture.

Green lasagne sheets are made by adding spinach or other green leafy vegetables directly to the fresh pasta dough, resulting in coloured, flavourful sheets. Green pasta pairs particularly well with creamy sauces, cheese, and vegetable-based sauces, making the dish more visually appealing and tasty.

Generally, a well-made lasagne has at least 3–4 layers, but you can certainly go up to 5 if you want a richer and taller dish. The important thing is to alternate the pasta, Béchamel, and filling evenly, ensuring a uniform distribution of the filling for consistent cooking.

After cooking, lasagne should rest for at least 10–15 minutes before being cut and served. This step is essential for the layers to settle and achieve more stable and perfect portions. Furthermore, resting allows the flavours to harmonise, making the dish even more delicious!