BARILLA LASAGNE WITH EGGPLANT, CHERRY TOMATOES AND PESTO ALLA GENOVESE
BARILLA LASAGNE WITH EGGPLANT, CHERRY TOMATOES AND PESTO ALLA GENOVESE
1 hours total
A favourite of families all over the world, there's nothing more comforting than a delicious slice of Lasagne.
Ingredients
Serves 4
| 10 | sheets Barilla Lasagne |
| 100g | Barilla Pesto alla Genovese |
| 500g | eggplant, cut into cubes |
| 200g | cherry tomatoes, cut into quarters |
| 150g | mozzarella, diced |
| 1 garlic clove | |
| 1 tbsp. | Extra Virgin Olive Oil |
| 800g | milk |
| 60g | flour |
| To taste | Salt and pepper |
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
Make the bechamel: Mix the milk and flour in a pot, bring to the boil stirring constantly to avoid lumps. Let it boil for 1 minute. Season with salt and nutmeg, to taste, then set aside.
Step 2
Preheat oven to 180°C.
Step 3
Sauté the eggplant in a pan with the olive oil and garlic until tender. Season with a pinch of salt and set aside.
Step 4
Grease a baking pan with butter and for the first layer, drizzle in light béchamel and eggplant. Then follow continue to alternate between layers - - Lasagne sheets - Sauce, eggplant, cherry tomatoes, mozzarella and pesto
Step 5
Continue alternating layers of Lasagne and filling. Top with a layer of light bechamel, tomatoes and eggplant.
Step 6
Bake Lasagne in pre-heated oven for 20 minutes. Remove from the oven, leave for 10 minutes to stabilise then serve
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The wide flat sheets of pasta originally made by the Romans were called lasagne.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