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Classic lasagna Bolognese

Each of the varietals that make up this blend emulate the lasagna layers, which contribute more complexity and personality to the pairing. A perfect balance is achieved between the acidity of the tomato sauce and the creaminess of white sauce, which in turn softens the earthiness of the spinach, and then all of this is completed with the ham and cheese, which add a touch of salt to a delicious dish. Lasagna is a very-easy-to-prepare Italian dish, ideal for pairing with a complex and drinkable red wine such as this assemblage.



  • Ground beef – 500 g.
  • Tomato purée – 400 g.
  • Onions – 250 g.
  • Garlic – 2 cloves
  • Bay – 1 small leaf
  • Basil – 2 small leaves
  • Sugar – 1 teaspoon
  • Salt and black pepper
  • Extra virgin olive oil
  • White sauce – 500 cc.
  • Spinach – 500 g.
  • Cooked ham – 200 g.
  • Mozzarella cheese – 200 g.
  • Reggianito cheese – 200 g.
  • Crepe dough – 500 g.


Prepare a Bolognese sauce cooking the onion and the beef together with the tomato purée, the garlic, the bay leaf and the basil.

Sauté the washed spinach with a dash of olive oil in a frying pan, and remove the excess of liquid.

Spread a tablespoon of sauce on the base of a medium-sized baking tray and place the first crepe dough layer. Then spread a little more sauce on top and, again, place another layer of crepes. Put the ham and cheese slices, then another layer of crepes. Add more sauce, then another layer of crepes, and finally cover with the white sauce, the spinach and the grated cheese. Place in the oven at medium-heat for about 20 minutes or until the surface is gratinated. Accompany with Bolognese sauce.

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