LASAGNE WITH PESTO ALLA GENOVESE, ASPARAGUS & PEAS
LASAGNE WITH PESTO ALLA GENOVESE, ASPARAGUS & PEAS
50 minutes total
A favourite of famililes all over the world, there's nothing more comforting than a delicious slice of Lasagne. What better way to show your loved ones how you feel?
Ingredients
Serves 4
| 10 | sheets Barilla Lasagne |
| 100g | Barilla Pesto alla Genovese |
| 200g | asparagus, blanched and sliced lengthways |
| 100g | fresh peas |
| 60g | Parmigiano Reggiano |
| 20ml | Extra Virgin Olive Oil |
| 1L milk | |
| 50g | flour |
| 50g | butter |
| To taste | Salt and nutmeg |
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
Prepare the béchamel sauce by melting the butter, then incorporating the flour and mixing well so there are no lumps.
Step 2
Add the milk to the mix, then season with salt and nutmeg and bring to the boil. Set aside.
Step 3
Preheat oven to 180°C.
Step 4
Grease an oven dish and build the Lasagne, starting with a layer of béchamel and vegetables on the bottom, then alternating with layers of Lasagne sheets, béchamel, Pesto Genovese, peas, asparagus and grated Parmigiano cheese until reaching a total of 5 layers.
Step 5
The top layer should be béchamel, peas, asparagus, and Parmigiano.
Step 6
Bake in the oven for 20 minutes. Let it cool for 10 minutes and 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The wide flat sheets of pasta originally made by the Romans were called lasagne.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