Primo / Vegetarian main course
A luxurious vegetarian lasagna layered with silky hand-rolled pasta, golden roasted seasonal vegetables, light tomato sauce, creamy bechamel, mozzarella, Parmesan, and fresh basil.
Recipe video
Mix the flours and salt, make a well, add eggs and olive oil, then knead for 8–10 minutes until smooth.
Wrap the pasta dough and rest it at room temperature for 30 minutes.
Cut zucchini, eggplant, peppers, mushrooms, onion, and cherry tomatoes into even bite-size pieces.
Toss vegetables with garlic, olive oil, thyme, salt, and pepper, then roast at 220°C / 425°F for 25–30 minutes.
Simmer passata with olive oil, basil, and salt for 10 minutes to make a light tomato layer.
Melt butter, whisk in flour, then cook for 1 minute to make a pale roux.
Gradually whisk in milk and cook until smooth, glossy, and lightly thickened; season with nutmeg, salt, and white pepper.
Divide the rested dough and roll into thin pasta sheets, dusting lightly with flour as needed.
Blanch pasta sheets for 30–45 seconds, then cool briefly and lay flat on a lightly oiled tray.
Spread a thin layer of tomato sauce and bechamel in an oiled baking dish.
Layer pasta, roasted vegetables, tomato sauce, bechamel, mozzarella, Parmesan, and basil. Repeat until ingredients are used.
Finish with pasta, bechamel, mozzarella, Parmesan, and a drizzle of olive oil.
Bake covered at 190°C / 375°F for 25 minutes, then uncover and bake 15–20 minutes until golden.
Rest for 15 minutes before slicing so the layers set cleanly.
