Pasta is an important source of carbohydrates, for our riders and also for you. Your body needs a daily amount of energy and a large part of that comes from carbohydrates. The reason that pasta is so closely associated with an athletic lifestyle and, in particular, cycling, is something that stems from the earlier years of cycling. Back then people thought: the more pasta the better. Before, but also after a race, whole plates of pasta were consumed. The infamous pasta parties!

Our riders are happy with a good pasta (who wouldn’t be?), but there is a conscious choice for the moments when pasta is served. Days before heavy stages (or training sessions) work is done on ‘carb loading’ or the accumulation of carbohydrates (glycogen) in the muscles as a source of energy for the following day. As mentioned before, pasta is ideal, because it contains a good amount of carbohydrates. Besides carbohydrates, pasta also contains some proteins, fats and fibres. Fibres are important for good health, bowel movements and intestinal flora, but as a cyclist you sometimes prefer to avoid them, e.g. on the days before a mountain stage. If you reduce your fibre intake you can temporarily lose some weight (fluid and intestinal content) and in the mountains an optimal weight is very important. After all, every gram has to go up the mountain with you!

Apart from the days before mountain stages, pasta is often on the menu. It is tasty, absorbs flavour, has a good bite and you can endlessly vary its taste, shape, structure, sauce and filling. It is a favourite on the menu of our riders, for dinner but also as a recovery meal in the bus after a race.

In need of some variation in your own pasta repertoire? Get inspired by this tasty vegetarian lasagna recipe with grilled vegetables. Maybe not the healthiest dish, but it comes very close to the most delicious one.

Preparation method (approx. 60 minutes)

1. Preheat the oven to 180°C.
2. Cut the aubergine and courgette lengthwise into cm thick slices. Cut the bell pepper into strips. Brush the vegetables with 3 tbsp olive oil and grill them on a hot griddle or in a grill pan for 4 minutes. Turn them halfway. Place the aubergine slices on a baking tray and bake them in the oven for another 10 minutes.
3. Heat the butter in a saucepan and stir in the flour. Heat for 1 minute, stirring, and pour in half of the milk. Beat well with a whisk and add the rest of the milk as soon as the sauce thickens. Bring to a boil and season with salt and pepper.
4. Grease a 20 x 30 cm baking dish with the rest of the oil. Cover the bottom of the baking dish with lasagna sheets. Divide half of the Sugocasa over the lasagne sheets. Keep 3 slices of aubergine aside and divide the rest over the tomato sauce. Cover with lasagna sheets and cover with half of the bechamel sauce. Also keep 3 slices of zucchini aside and divide the rest over the béchamel sauce. Cover again with lasagne sheets and divide the rest of the tomato sauce and basil over it. Finish with lasagna sheets and the rest of the béchamel sauce. Divide the grilled bell pepper strips and the rest of the zucchini and aubergine on top. Place the mozzarella slices on top and sprinkle with the Parmesan cheese.
5. Bake the lasagna for about 40 minutes in the preheated oven.

Buon appetito!

Nutritional value (per serving)

• Energy 615 kcal
• Carbohydrates 62 grams
• Protein 24 grams
• Fats 29 grams