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    Grana PadanoPasta

    Tricolour Vegetarian Lasagne

    Group 393Medium
    Group 3826 per.
    T42h 40 min

    Bring colour and creativity to your table with this Tricolour Vegetarian Lasagne, a rich and visually stunning dish that combines the aroma of slow-roasted (confit) tomatoes, the creaminess of Grana Padano DOP Béchamel sauce, and the freshness of rocket pesto. A perfect recipe for special occasions, guaranteed to impress with its balanced flavours and irresistible creaminess.

    Ingredients

    250g green fresh pasta sheets
    150g grated Grana Padano DOP
    150g cherry tomatoes
    Extra Virgin Olive Oil (EVOO) – to taste
    Salt – to taste
    Pepper – to taste

    For the Béchamel Sauce:
    1 litre whole milk
    100g butter
    100g plain flour
    50g Grana Padano DOP
    Nutmeg – to taste
    Salt – to taste

    For the Rocket Pesto:
    70g rocket (arugula)
    30g basil
    50g pine nuts
    150g EVOO
    100g Grana Padano DOP
    1 clove garlic
    Salt – to taste

    Preparation

    STEP 1

    Prepare the Slow-Roasted Tomatoes (Pomodorini Confit):Clean the cherry tomatoes, cut them in half, and arrange them on a baking tray with the cut side facing up. Season with salt and pepper, and sprinkle a little sugar over the surface. Drizzle with a little EVOO and bake in a preheated oven at 150°C for 1 hour and 30 minutes.

    STEP 2

    Make the Béchamel Sauce: Melt the butter in a saucepan, add the flour, and stir until you get a golden roux. Gradually pour in the milk while continuously stirring to prevent lumps. Cook over medium heat until a dense cream is formed. Stir in the grated Grana Padano DOP and season with salt and nutmeg.

    STEP 3

    Prepare the Rocket Pesto: Pour the rocket, basil, garlic, grated Grana Padano DOP, and pine nuts into a food processor. Start blending and slowly pour in the olive oil until you achieve a smooth, smooth consistency.

    STEP 4

    Assemble the Lasagne: Spread a spoonful of Béchamel sauce on the bottom of an oven dish. Start layering the lasagne by placing a sheet of fresh pasta, followed by Béchamel, slow-roasted tomatoes, and rocket pesto. Add a sprinkle of grated Grana Padano DOP and repeat the process until the dish is full.

    STEP 5

    Bake the lasagne in a preheated oven at 180°C for 25–30 minutes. Once golden brown, remove from the oven and let it rest for about ten minutes before portioning and serving: your Tricolour Lasagne is ready!

    Tips and Suggestions

    What wine pairs well with 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.

    How to make vegetarian lasagne soft?

    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.

    How are green lasagne sheets made?

    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.

    How many layers should lasagne have?

    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.

    How long should lasagne rest?

    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!

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