BARILLA LASAGNE WITH ASPARAGUS, SILVER BEET & JERUSALEM ARTICHOKE
BARILLA LASAGNE WITH ASPARAGUS, SILVER BEET & JERUSALEM ARTICHOKE
1 hours 30 minutes total
A favourite of famililes all over the world, there's nothing more comforting than a delicious slice of Lasagne.
Ingredients
Serves 4
| 10 | Barilla Lasagne sheets |
| 300g | Barilla Basilico sauce |
| 200g | Jerusalem artichokes, cubed and blanched |
| 200g | asparagus, sliced into rounds |
| 50g | silver beet, washed |
| 50g | leek, sliced |
| 50g | Parmigiano Reggiano, grated |
| 1 tbsp. | Extra Virgin Olive Oil |
| 500g | milk |
| 20g | butter |
| 20ml | Extra Virgin Olive Oil |
| 40g | flour |
| Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Melt the butter together with the olive oil. Then add the flour and hot milk. Next add a pinch of salt and bring to the boil and set aside.
Step 2
Sauté the leeks with olive oil for a few seconds, then add the asparagus and silver beets. Add the Basilico sauce to the pan and set aside.
Step 3
Grease a baking tray then build the layers as follows - Bechamel sauce - Vegetable mix - Pinch of Parmigiano Reggiano - 2 Lasagne sheets
Step 4
Build four layers in total and spread some vegetables and Bechamel sauce on the top.
Step 5
Cover the Lasagne in foil and bake in a pre-heated oven at 160°C for 60 minutes.
Lasagne
The wide flat sheets of pasta originally made by the Romans were called lasagne. Lasagne later came to refer to a dish cooked in a pot using long flat pasta sheets, layered with minced meat, cheese, and tomatoes. Barilla Lasagne sheets do not require boiling before baking, simply layer them directly into your dish and bake.
- Shape Lasagne
- Cook time 20 mins
- Pack size 250g
- Range Collezione