0:30 min + 0:10 min resting time
You can easily make this recipe vegan by replacing the butter with olive oil and regular milk with soy or oat (or other cereal) milk.
Serve with vegetable-based side dishes, colourful salads or a light meat-based main course.
Chianti Classico Riserva DOCG, Rosato, Pinot Grigio or Chardonnay.
The lasagne sheets do not need cooking before placing in the baking tray. However, this only works if your sauces are not too thick and there is enough liquid to hydrate the pasta! If you prefer to play it safe, scald the pasta sheets in hot boiling water for a couple of minutes before assembling the lasagne or keep your sauce looser.
Lasagne is the name of one of the most ancient pasta forms, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. In this recipe we suggest a modern, vegetarian version of this typical Italian dish, ideal in Summer, when the featured vegetables are in season!