We’re in Rivarolo Mantovano today with Donatella, who’s showing us how she makes her signature vegetable lasagna. It’s a delicious medley of courgettes, onions, carrots, and fennel—perfect for feeding a crowd. This one’s a real keeper, especially as we head into the holiday season. Definitely, a recipe you’ll want to have on hand when you're entertaining! Here's her recipe:

For the dough:
300g durum wheat flour
3 eggs

For the filling:
2 fennels
2 courgettes
2 carrots
1 onion
salt
pepper
a pinch of stock cube
sunflower oil

For the bechamel:
100g 00 flour
100g butter
1l semi-skimmed milk
a pinch of salt salt
a pinch of nutmeg

Buon appetito, sending warm holiday vibes from the team!

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