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Barilla® Lasagne with Vegetables & Creamy White Sauce


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Barilla® Lasagne with Vegetables & Creamy White Sauce
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 850
CARBOHYDRATE: 80.0g
PROTEIN: 30.0g
FAT: 47.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 9 people


1 BOX Barilla® Lasagne
Wavy 5 TABLESPOONS Butter
4 TABLESPOONS Flour
3 CUPS Milk
1/2 TEASPOON Nutmeg
2 TEASPOONS Salt
3 CLOVES Garlic
2 CUPS Basil Lightly Packed
3 TABLESPOONS Pine Nuts
1 1/2 POUND Medium Asparagus
1/2 CUP Extra Virgin Olive Oil
1/4 CUP Parmigiano-Reggiano Cheese Freshly Grated
3 TABLESPOONS Pecorino Cheese Freshly Grated
1 MEDIUM Japanese Eggplant Sliced Thin
1 CUP Pecorino Sardo Cheese Grated
1/2 CUP Breadcrumbs



Preparation 40 minutes preparation + 30 minutes cooking
1. Besciamella Sauce Makes 2 cups, 5 tablespoons butter, 4 tablespoons flour, 3 cups milk, 2 teaspoons salt, 1/2 teaspoon nutmeg freshly grated

2. HEAT butter in a medium sauce pan, until melted

3. ADD flour and stir until smooth

4. Cook over medium heat until light golden brown, about 6 to 7 minutes

5. Meanwhile, HEAT the milk in separate pan until just about to boil

6. ADD warmed milk to butter mixture 1 cup at a time, whisking continuously until very smooth

7. BRING mixture to a boil and continue cooking for 30 seconds

8. Remove pan from the heat

9. Season with salt and nutmeg Pesto Sauce Makes about 1 cup 3 garlic cloves 2 cups lightly packed fresh basil leaves 3 tablespoons pine nuts Generous pinch of kosher salt ½ cup plus 2 tablespoons extra-virgin olive oil ¼ cup Parmigiano-Reggiano cheese, freshly grated 3 tablespoons Pecorino Romano cheese, freshly grated DROP garlic into a food processor with the motor running and process until chopped

10. ADD the basil, pine nuts, and salt

11. Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped

12. DRIZZLE in the olive oil with the motor running

13. TRANSFER to a small bowl and stir in the grated cheeses

14. *The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator

15. PREHEAT the oven to 400°F

16. BRING about 6 quarts of water to a boil and add about 2 tablespoons salt (optional)

17. Prepare a bowl of ice water

18. TRIM the asparagus and boil for 1 minute

19. Use tongs to remove the asparagus from the hot water; reserve asparagus cooking water

20. Refresh asparagus in the ice bath for 30 seconds

21. Use tongs to transfer the asparagus to a colander, drain well, and cut each spear in half crosswise and set aside

22. HEAT olive oil over medium heat in a 12 to 14 inch sauté pan

23. ADD the eggplant and cook until golden brown and soft, about 5 minutes

24. Drain on a paper towel and set aside

25. COOK the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions

26. Drain and separate

27. PREPARE a 13x9 baking pan by coating with butter or cooking spray

28. LAYER 4 sheets of lasagne on the bottom of the pan; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce

29. TOP with 4 sheets of lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce

30. REPEAT these 2 layers for a total of 4 layers

31. End with 4 sheets of lasagne, remaining besciamella sauce and grated cheese

32. Sprinkle with bread crumbs

33. PLACE the baking pan on a baking sheet and bake for 20 to 25minutes, or until bubbling and golden brown on top