Lasagna pairs best with acidic and fruity red wines like Chianti Classico, Dolcetto, Barbera, Nero d’Avola, Pinot Noir and Zinfandel. The layers of cheese, meat, vegetables and lasagna noodles require a red wine with enough flavour to hold up to this classic dish. Meanwhile, the tomato sauce requires acidity, as wines that are all tannin will taste like tin against the tartness of the tomato sauce.
My wine recommendations apply to the classic version of Lasagna. Modern Lasagna recopies have gotten creative and might be made with turkey, lamb, pork, pumpkin, pesto cause, eggs, goat cheese, or other variants like vegetarian would change up these recommendations. For ideas to pair wine with lasagna featuring creative ingredients, check out my homepage which has a food and wine pairing database.
Chianti Classico's bold flavours and high acidity perfectly complement the rich, savoury nature of lasagna. The wine's cherry and herb notes enhance the tomato-based sauce, while its tannins cut through the cheese's richness. Its earthy undertones pair beautifully with the meat in the dish. The wine's structure balances the lasagna's layers, creating a harmonious pairing.
Baco Noir's high acidity can cut through the richness of lasagna effectively, while getting along perfectly with the tomato sauce. Its dark fruit flavours of blackberries, blueberries, and plum complement the tomato sauce in the dish. The wine's earthy, herbal, smoke and meaty notes can enhance the savoury elements of the lasagna. However, its unique flavour profile may not be to everyone's taste with this classic Italian dish, resulting in a less conventional pairing.
Red Wine
Sangiovese
Beef Lasagna
Sangiovese's high acidity and moderate tannins make it an excellent match for lasagna. Its red cherry flavours complement the tomato sauce in the dish perfectly. The wine's leather, earth, mushroom, and herbal notes enhance the seasonings in the lasagna. Its medium body stands up to the richness of the dish without overpowering it, creating a classic Italian pairing.
Primitivo's velvety body and rich fruit flavours of cherries, raspberries and plum hold up to the hearty nature of lasagna. The wine's notes of spice, tobacco, chocolate, earth, black pepper and bay leaf enhance the seasoning in the lasagna. Meanwhile, the wine's medium accidity and low tannins ensures it won't clash with any tomato sauce.
Expect to take a nap after this pairing. Primitivo can be high in alcohol.
Red Wine
Refosco
Beef Lasagna
Refosco, with its dark fruit flavours, herbaceous undertones, and signature acidity, pairs enticingly with beef lasagna. The wine’s blackberry and plum notes match well with the meat sauce’s rich tomato base, while its earthy, slightly peppery hints bring out the savoury layers of beef and cheese. Refosco’s tannins cut through the creamy béchamel and melted cheese, making each bite taste vibrant without overwhelming the dish’s comforting textures. This pairing offers a satisfying balance, elevating the lasagna's heartiness and the wine’s rustic charm.
Barbera's high acidity cuts through the richness of lasagna beautifully. Its bright red fruit flavours complement the tomato sauce in the dish. The wine's low tannins prevent it from overwhelming the delicate pasta layers. Its medium body and food-friendly nature make it a versatile pairing for various lasagna styles.
Beer
Pilsner
Beef Lasagna
Pilsner's crisp, clean flavour provides a refreshing contrast to the rich, heavy lasagna. Its carbonation helps cleanse the palate between bites. The beer's subtle hop bitterness can cut through the cheese's richness. Its light body prevents the pairing from becoming too heavy, making it a surprisingly good match.
Expect lots of lasagna burps later on, after this pairing.
Dolcetto d'Asti's bright fruit flavours and moderate tannins pair well with lasagna. Its cherry and almond notes complement the tomato sauce and cheese in the dish. The wine's light to medium body prevents the pairing from becoming too heavy. Its slight bitterness can cut through the richness of the lasagna, creating a balanced experience.
Beer
American Amber Ale
Beef Lasagna
American Amber Ale's caramel malt flavours complement the browned cheese on top of lasagna. Its hop bitterness can cut through the dish's richness effectively. The beer's medium body stands up well to the hearty nature of lasagna. Its carbonation helps cleanse the palate between bites, making it a satisfying pairing.
Beer
Belgian Pale Ale
Beef Lasagna
Belgian Pale Ale's complex flavours add depth to the lasagna pairing. Its fruity esters complement the tomato sauce, while its spicy notes enhance the dish's seasonings. The beer's carbonation helps cut through the richness of the cheese. Its moderate bitterness balances the lasagna's savoury elements, creating an interesting contrast.
Valpolicella's bright cherry flavours complement the tomato sauce in lasagna beautifully. Its light to medium body pairs well with the dish without overwhelming it. The wine's moderate acidity helps cut through the richness of the cheese layers. Its subtle almond notes can add complexity to the pairing, enhancing the overall dining experience.
This is a great pairing when you've skimped on the beef, and went heavy on tomato sauce, cheese and veggies like bell peppers and mushrooms.
Zinfandel's bold fruit flavours of blackberries, cherries and raspberries stand up well to the rich, meaty layers of lasagna. Its high alcohol content and full body match the heartiness of the dish. The wine's spicy notes can add complexity to the pairing. Its moderate tannins help cut through the cheese's richness, creating a satisfying combination.
I love this pairing, Zinfandel has all these amazing flavours of black pepper, spice, smoke, herbs that dance beautifully with baked flavours of Lasagna.
Nero d'Avola's full body and rich fruit flavours of blackberry, cherry and dried fruits stand up well to hearty lasagna. Meanwhile, its high tannins will love the beef in your lasagna. The wine's notes of smoke, spice, earth and tar get along great with the baked layers of the dish. Its Sicilian origin pairs naturally with this Italian classic, creating a satisfying Mediterranean combination.
With this glowing review, why isn't this a perfect pairing? Tannin baby! Tannin and tomato sauce do not get along. Thus, if your lasagna is dripping with tomato sauce, this pairing will not work.
Red Wine
Syrah
Beef Lasagna
Syrah's full body and rich fruit flavours of blackberries, raspberries and cassis, complement the hearty nature of lasagna. Its peppery notes along with flavours of meat, herbs, smoke and earth can enhance the seasoning in the dish. The wine's moderate tannins help cut through the cheese's richness.
Stay away from this pairing if you've got a lot of tomato sauce in your lasagna - you'll need an acidic wine instead, like Chianti.
Montefalco Rosso's blend of grapes creates a complex flavour profile that pairs well with lasagna. Its medium to full body stands up to the dish's richness. The wine's red fruit flavours complement the tomato sauce beautifully. Its moderate tannins and acidity help cut through the cheese's creaminess, creating a balanced Italian pairing.
A Côtes du Rhône pairs deliciously with lasagna, bringing its red fruit, black pepper, and subtle herbal notes to the table. The wine’s vibrant cherry and plum flavours echo the richness of the tomato sauce, while its hints of rosemary and thyme highlight the dish’s Italian herbs. With medium tannins and a smooth, balanced acidity, Côtes du Rhône cuts through the creamy cheese layers and hearty meat, making each bite feel lighter and more nuanced. Together, the wine’s warmth and spice elevate the lasagna’s depth of flavour, creating a satisfying, rustic pairing.
Merlot's soft tannins and plum flavours complement the rich, meaty layers of lasagna. Its medium body stands up to the dish's heartiness without overpowering it. The wine's subtle oak notes can enhance the complexity of the lasagna's flavours. Its moderate acidity helps balance the richness of the cheese and sauce.
The only problem with Merlot is that it does have a fair amount of tannin, and Tomato Sauce does not get along well with tannin - thus, it will make the Merlot taste more like aluminum, than plumbs and cherries dipped in chocolate if your Lasagna is heavy on the tomato sauce element.
Pinotage's bold flavours of blackberries, black pepper, earth, game and herbs can stand up to the rich nature of beef lasagna. Its dark fruit notes complement the tomato sauce in the dish. The wine's smoky undertones can add complexity to the pairing. However, its strong character may clash with the acidity in the tomato sauce, making it a less ideal match.
Red Wine
Lambrusco
Beef Lasagna
Lambrusco's slight effervescence can help cut through the richness of lasagna. Its fruity flavours provide a pleasant contrast to the savoury dish. The wine's typically low alcohol content makes it easy to drink with a heavy meal. However, its sweetness may not always complement the savoury nature of lasagna, making it a less traditional pairing.
Pinot Grigio's light body and crisp acidity can provide a refreshing contrast to rich lasagna. Its subtle fruit flavours don't overpower the dish's complex flavours. The wine's neutrality allows the lasagna's ingredients to shine. However, it lacks the intensity to fully stand up to the dish's richness, making it a pairing for those of us who only drink white wine and want something easy going with our lasagna.
Rosé's crisp acidity can cut through the richness of lasagna. Its light red fruit flavours provide a pleasant contrast to the savoury dish. The wine's refreshing nature helps prevent palate fatigue with the heavy meal. However, it lacks the body to fully complement the lasagna's richness, making it a less traditional pairing.
Prosecco's bubbles can help cut through the richness of lasagna. Its light fruit flavours provide a refreshing contrast to the savoury dish. The wine's acidity can cleanse the palate between bites. However, its delicate nature is overwhelmed by the strong flavours of lasagna, making it a less conventional pairing.
Lagrein's bold flavours can complement the rich nature of lasagna. Its dark fruit notes pair well with the tomato sauce in the dish. The wine's high acidity helps cut through the cheese's richness. However, its strong character may sometimes clash with the tomato sauce, making it a less ideal match.
Sauvignon Blanc's high acidity cuts through the richness of vegetarian lasagna beautifully. Its herbaceous notes complement the vegetable elements in the dish. The wine's citrus flavours provide a refreshing contrast to the creamy cheese layers. Its crisp nature helps cleanse the palate between bites, making it a surprisingly good match for this typically red wine-paired dish.
Cabernet Franc's herbaceous character of bell peppers and olives pairs well with the vegetable elements in vegetarian lasagna. Its medium body complements the dish's richness without overpowering it. The wine's red fruit flavours provide a nice contrast to the savoury lasagna. Its moderate tannins and acidity help cut through the cheese's creaminess, creating a balanced pairing.
Côtes du Rhône Villages Red's blend of grapes creates a versatile wine that pairs well with vegetarian lasagna. Its medium body complements the dish's richness without overpowering it. The wine's red fruit flavours provide a nice contrast to the savoury vegetables. Its moderate tannins and acidity help cut through the cheese's creaminess, creating a balanced pairing.
Sagrantino di Montefalco's powerful tannins and full body perfectly match the richness of truffle-infused lasagna. Its intense fruit flavours stand up to the strong truffle aroma. The wine's high acidity cuts through the dish's creaminess. Its complex structure complements the luxurious nature of this gourmet lasagna, creating an exquisite pairing.
Chardonnay's buttery notes complement the rich, creamy nature of Lasagna al Forno. Its medium to full body stands up to the dish's heartiness. The wine's subtle oak flavours can enhance the complexity of the baked lasagna. Its balanced acidity helps cut through the cheese's richness, creating a surprisingly good white wine pairing for this typically red wine-paired dish.
White Wine
Etna Bianco
Lasagne di Pesce - Seafood Lasagna
Etna Bianco's crisp acidity perfectly complements the delicate flavours of seafood lasagna. Its mineral notes enhance the briny taste of the seafood. The wine's citrus flavours provide a refreshing contrast to the creamy sauce. Its Sicilian origin pairs naturally with this Mediterranean dish, creating a harmonious and regional pairing.
Zinfandel's bold fruit flavours stand up perfectly to the rich sausage in this lasagna variation. Its bold flavours match the heartiness of the dish. The wine's spicy notes complement the seasoned sausage beautifully. Its moderate tannins help chew through the cheese's richness, while its jammy fruit flavours balance the savoury elements.
Cabernet Franc's herbaceous character pairs beautifully with the basil in this lasagna variation. Its medium body complements the dish's richness without overpowering it. The wine's red fruit flavours provide a nice contrast to the savoury sausage. Its moderate tannins and acidity help cut through the cheese's creaminess, creating a balanced and flavourful pairing.
Type
Varietal
Food
Chianti Classico & Lasagna Pairing
Chianti Classico is the most famous Italian red wine on the market. Tart, earthy, herbal, and fruity, Chianti tastes like you’d expect Italy to taste like. The bright red and black cherry flavours offer a welcome contrast against the dense flavours of Lasagna. Meanwhile, the acidity of the wine unclogs your taste buds making each bite taste fresh. Lasagna is a dish that is so easy to overindulge with, and that’s because the first two or three bites are delicious. However, without an acidic beverage, your taste buds get clogged with carbohydrates and fat. Thus, each bite gets dimmer in flavour, and we desperately shove more Lasagna in our mouths to try and recapture those first delicious bites.
With Chianti Classico, overindulging is not an issue as the acidity cleans your palate, making every bite taste like that first initial bite. Thus you eat less as you are satisfied earlier. I wish I knew this tip in my college years, as I am guilty of eating many 5-pound frozen Lasagnas and then taking a long nap afterwards when I should have been studying.
While fruity, Chianti Classico also has an earthy, smoky and herbal quality that complements the chopped garlic, onions, mushrooms, meat, bell peppers and herbs in your Lasagna. I specifically say Chianti Classico for this pairing, as Chianti Classico does have a different meaning than just ‘Chianti.’
What’s the difference between Chianti Classico and Chianti
Chianti Classico refers to the classic region where Chianti was first produced. As Chianti grew in popularity, the borders expanded, and anything beyond this original region is referred to as Chianti.
Chianti Classico must contain 80% Sangiovese, while Chianti must contain at least 70% Sangiovese. While some Chianti’s and Chianti Classico’s could be 100% Sangiovese, not all Chianti’s are made the same. Plus, if you’re new to wine, reading the label of a wine bottle is challenging. Thus, I often suggest just Chianti Classico as it’s more likely to have the most Sangiovese content if you’re making a blind buy. When you introduce other grapes like Cabernet Sauvignon or Merlot, you change the tart flavours of Sangiovese significantly, making it less delicious with Lasagna.
You can quickly identify Chianti Classico by the black rooster label on the stem of the wine bottle.
Italian Barbera & Lasagna Pairing
Barbera is a red wine grape that is also naturally acidic and low in tannin. You’ll see it grown in British Columbia, Argentina, Australia and California, however, Italy is where it’s most famous. Barbera hails from the Piedmont region, and you’ll see it referred to as Barbera d’Alba, which is fuller-bodied or Barbera d’Asti, which is lighter-bodied and more acidic (but not by much). You may also spot Barbera del Monferrato, a lean, acidic style of Barbera featuring fresh red fruit flavours.
Italian Barbera from the three regions mentioned above will taste like black and red cherry and are meant to be drank fresh. You’ll also get rustic flavours of herbs, earth, minerals and spice, but these notes are faint and won’t be noticed unless pointed out or if you are sensitive to such flavours. Barbera’s contrasting fruit flavours offer welcoming refreshing flavours against the dense and layered flavours of your Lasagna. Meanwhile, the rustic charm of complements the tangy and herbal tomato sauce.
Barbera from other regions are impossible to predict as they might not be made in this classic Italian style. Barbera from other regions may also be blended with other grapes, which changes how it tastes. Barbera can also be made in a style where it is meant to be aged, and these bottles will often be quite expensive. Thus, with Lasagna, start simple, and choose a Barbera d’Alba or Barbera d’Asti at a budget-friendly price.
Pinot Noir & Lasagna Pairing
Pinot Noir is a light and fruity red wine with refreshing flavours of cherry and strawberry. While it sometimes aged in Oak, Pinot Noir will remain acidic enough to not clash with the tomato sauce in your Lasagna. You’ll also get a funky earthiness with Pinot Noir that makes it lovely with Lasagna containing mushrooms.
Pinot Noir is an elegant red wine, and you pay for that sophistication and gracefulness. It is not cheap to make excellent Pinot Noir, and if you find a bottle that is under $20, I doubt it will win you over with its dashing charm. For Pinot Noir, I typically buy bottles $35 and up from California, New Zealand, or France, as once you get a taste of what Pinot Noir should taste like, you can never go back to the poorly made bottles.
Zinfandel & Lasagna Pairing
Zinfandel is a red wine that is popular in California, which is fruity, bold and smoky. Zinfandel often is compared to BBQ sauce as it has a sweet and smokiness (although it’s not a sugary red wine). When pairing Zinfandel with Lasagna, go for a mid-ranged to inexpensive Zinfandel. Expensive Zinfandels will be high in alcohol and syrupy and pair better with fatty cuts of beef slathered in bbq sauce. Expensive Zinfandel may also see some heavy oak ageing which will make the tannin more fierce and risking it to clash with the tomato sauce.
A starter Zinfandel, on the other hand, will offer just enough fruit to offer contrasting refreshment against the layers of beef, noodles and tomato sauce. Raspberry, cherry and blackberry all stain your tongue with Zinfandel. Meanwhile, the smoky flavours of Zinfandel creep in and complement the earthy vegetables and baked cheese flavours. Finally, you’ll also get hints of black pepper, which blend in nicely with the beef in your Lasagna.
If you want to stick to Italian red wines, try Primitivo, which is related to the Zinfandel grape. Primitivo is acidic like Zinfandel, however, the bold fruit flavours are tuned down, while the spice and rustic flavours are more pronounced.
Does White Wine Go With Lasagna?
White wine will go well with Lasagna, but it will not complement the savoury flavours of Lasagna. Thus, with white wine, you are offering contrasting and refreshing flavours of fruit. Pinot Grigio goes well with Lasagna as it’s easy to find on a wine list by the glass (Every Italian restaurant that serves wine should offer it), and it’s a crowd-pleaser.
Italian Pinot Grigio is a light and crisp white wine featuring subtle flavours of peach, pear, apple and minerals. High in acidity, Pinot Grigio tastes dry. The acidity also lifts up the individual flavours tossed into your Lasagna, so no ingredient goes unnoticed.
Rosé and Sparkling Wines like Prosecco are also recommended with Lasagna. Both styles of wine should be either dry if possible as Lasagna does not require sweetness (the tomato sauce is already sweet enough). Bubbly white wines are acidic, so they help keep your palate cleansed, while Rosé is often tart but dry, allowing it to cut through the gooey cheese and bring out the delicious flavours in your Lasagna that you never noticed before.
