Vegetable lasagne

441 Kcal per serving

Intolerances / Preferences:
#Italian Dish #Italian Pasta #Veggies


Prepare the béchamel sauce: pour the butter into a saucepan and let it melt gently, then add the sifted flour and stir quickly. Once you have a hazelnut-coloured roux, add the boiling milk and stir again. Season the béchamel with a pinch of pepper, salt and a pinch of nutmeg and continue to cook, stirring constantly, for 5-6 minutes until it reaches the right density. Transfer the béchamel sauce to a bowl and cover with cling film.

Wash all the vegetables and start chopping them. Pour the oil into a pan and add the vegetables, starting with the carrots and finishing with the asparagus. Add a little water, cover with a lid and leave to cook, stirring from time to time; when cooked, add salt and pepper. Turn off the heat and add the cherry tomatoes and thyme. Take the egg pasta and spread it on a 30X20 cm baking dish, add 2 or 3 spoons of béchamel sauce on the whole surface of the dish. Place 2 rectangles of pasta, side by side, cover with more béchamel sauce, sprinkle with grated Grana Padano DOP and some of the vegetables. Cover with two more sheets of pasta and proceed in this way for two more layers, until all the ingredients have been used up. Cover the last layer with the béchamel sauce, sprinkle with grated cheese, cover with the vegetables and bake in a static oven preheated to 180° for 20 minutes; the last 5 minutes turn on the grill.


  • lasagne (dried egg pasta) 400 g
  • semi-skimmed milk 500 ml
  • 00 flour 50 g
  • butter 40 g
  • grated nutmeg 1 pinch
  • aubergines 200 g
  • courgettes 150 g
  • carrots 200 g
  • green beans 200 g
  • cherry tomatoes 800 g
  • asparagus 500 g
  • Grana Padano Riserva over 20 months 200 g
  • thyme to taste
  • extra virgin olive oil 20 g
  • black pepper to taste
  • fine salt to taste

Nutritional values

  • carbohydrates: 439g
  • proteins: 176g
  • total fats: 131g
  • fibres: 60g