Vegetarian delicacy with Austrian wine
Layered with fresh spring vegetables, creamy béchamel sauce and crunchy peas – a light lasagne variation that perfectly complements the mineral Grüner Veltliner.
Ideal wine accompaniment: Grüner Veltliner from the Kremstal DAC (Austria)
This Grüner Veltliner from the Krems Valley impresses with its peppery spiciness and flavours of white pepper, grapefruit and a subtle herbal note. The wine’s lively acidity cuts through the creaminess of the béchamel, while the mineral character emphasises the freshness of the spring vegetables. The slight bitterness on the finish forms a perfect contrast to the sweet peas and rounds off the flavour experience harmoniously.
5 more wine recommendations:
Verdicchio dei Castelli di Jesi Classico DOC (Italy) This Italian white wine with its flavours of almond, lemon zest and salty minerality perfectly complements the creamy lasagne. The bitter almond note on the finish corresponds with the vegetables.
Pouilly-Fumé AOC (Loire, France) The smoky, mineral Sauvignon Blanc with its gooseberry flavour and grassy freshness goes well with spring vegetables. The typical “fumé” smokiness complements the roasted flavours of the lasagne.
Gavi di Gavi DOCG (Piedmont, Italy) With notes of peach blossom and an almondy depth, this wine complements the béchamel sauce perfectly. The salty note on the finish emphasises the spiciness of the dish.
Fiano di Avellino DOCG (Campania, Italy) This complex white wine with aromas of roasted hazelnuts and honey provides an interesting contrast to the creaminess of the lasagne. The dense texture carries the dish.
Albariño Rías Baixas DO (Spain) Its flavours of peach, mirabelle plum and salty freshness form a bridge between vegetables and béchamel. The velvety texture plays around the layers of lasagne.
The recipe:
Spring vegetable lasagne with béchamel & peas
Cooking utensils
- 1 Casserole dish (20×20 cm)
- 1 Medium sized pot
- 1 Cutting board
- 1 Cooking spoon
Ingredients
For the béchamel sauce:
- 30 g Butter
- 30 g Flour
- 300 ml Milk
- Nutmeg Salt, pepper
For the vegetable filling:
- 1 Zucchini in slices
- 1 Carrot in slices
- 100 g Peas fresh or frozen
- 1 Shallot finely diced
- 1 Tbsp olive oil
Other:
- 6 Lasagne sheets without pre-cooking
- 50 g grated parmesan
Preparation
Béchamel sauce:
- Melt the butter, stir in the flour and sauté until light yellow.
- Gradually stir in the milk until you have a smooth sauce.
- Season to taste with nutmeg, salt and pepper.
Vegetable filling:
- Fry the shallot in oil until translucent.
- Add the zucchini and carrot and sauté for 5 minutes.
- Fold in the peas and season with salt and pepper.
Layer and bake:
- Spread a little béchamel in the baking dish.
- Alternate layers of lasagne sheets, vegetables and béchamel.
- Sprinkle with Parmesan and bake at 180°C fan oven for 30 minutes.
Recommended side dishes:
- Fresh leaf salad with lemon vinaigrette
- Crispy ciabatta
- Grilled lemon slices
