Traditionally, lasagne is made layering ragù, a rich tomato-based meat sauce, fresh pasta, and creamy Béchamel sauce. This vegetable lasagne recipe substitutes the traditional meat for tons of veggies. Make sure to cook the vegetables slowly and thoroughly – they’ll become nicely caramelized and very flavourful. Together with the creamy Béchamel and cheese, the result is ultra satisfying.
Lasagne, the Italian classic that we all know and love was invented during the Middle Ages – without tomatoes, of course, because those didn’t show up until centuries later. It’s believed that tomatoes found their way to Italy by the 1550s, in gardens, but not yet on tables. Long considered a “poor people’s food”, tomatoes didn’t become a national pride until the after WW II.
A rosé would pair wonderfully with this vegetable lasagne – it has a good acidity to cut through the richness of the dish, but with enough body to match the dish’s flavours. Try the Giuliana Vicini Rosato. Juicy red-fruit notes are the star of the show for this fresh, vibrant rosé. There are flavours of wild strawberry and red cherry, candied watermelon, blood orange, and hints wet stone, with a dry and refreshing finish, balanced acidity and subtle creaminess.
Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The eggplant parmigiana is the next recipe on our list, what about you?
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