Gian Piero Fava wins everyone over with his vegetable lasagna recipe, which can be made even the day before
Today's episode of "It's always midday" is a little late, but with Gian Piero Fava and the recipe for vegetable lasagna, another great menu is revealed, that of September 18, 2026.
Gian Piero Fava's recipe for vegetable lasagna.
Ingredients for Gian Piero Fava's lasagna
- 300 g 00 flour, 300 g semolina, 6 eggs, half a glass of white wine, lemon zest
- Sauce: 500 g datterino tomatoes, 6 spring onions, basil.
- 500 g peas, 500 g courgettes, 500 g peppers, 500 g mozzarella, 200 g grated cheese, 1 clove of garlic, 1 chilli pepper, salt and pepper
- Bechamel sauce: 2 l milk, 200 g butter, 200 g 00 flour, 300 g grated cheese, nutmeg, salt.
- 150g pecorino cheese flakes, 3 peppers, 1 onion, béchamel sauce, basil béchamel sauce
We chop the spring onion with a knife and put it in a pan with oil and let it stew, add the fresh basil and then the tomatoes cut in half, add salt and let it cook.
We sauté the sliced onion in a large pan with generous oil, then we add the well cleaned peppers without the white part and the seeds, cut into strips, and let it cook.
We should sauté all the vegetables together, but Gian Piero Fava already knows they won't, so he dices the zucchini and peppers and pours everything into another pan with the oil. Heat high and let it cook.
We make the dough, roll out the pastry and blanch it, place it on the tea towel and let it cool.
Let's make the béchamel a little thicker than usual.
In the loaf pan, line it with parchment paper and arrange the first sheet of pasta, the béchamel sauce, the cooked vegetables, the mozzarella, and the grated cheese. Continue with the remaining layers, starting with the pasta, béchamel sauce, vegetables, and cheese. The last layer will be without vegetables, just the pasta and béchamel sauce.
Bake at 180°C (350°F) for 25 minutes. Remove from the oven, unmold, and line with parchment paper.
You can make it the day before, then slice it lengthwise. Line a pan with parchment paper, drizzle with oil, and arrange the lasagna slices. Heat through. It's even tastier if you bake it in the oven until your guests arrive.
Serve the lasagna slices on a blended tomato base and garnish with pepper strips, béchamel sauce, and basil.
