BARILLA LASAGNE WITH SALMON SAUTEED VEGETABLES AND PESTO ALLA GENOVESE
BARILLA LASAGNE WITH SALMON SAUTEED VEGETABLES AND PESTO ALLA GENOVESE
1 hours 10 minutes total
Try this sensational twist on the classic; fresh seafood flavours in a traditional lasagne, it's delicious.
Ingredients
Serves 4
| 1 box | Barilla Lasagne Sheets |
| 1 jar | Barilla Pesto alla Genovese |
| 1 | onion, sliced julienne |
| 1 | celery stalk, sliced julienne |
| 1 | carrot, sliced julienne |
| 1 | zucchini, sliced julienne |
| 1 | eggplant, sliced julienne |
| 1 | leek, sliced julienne |
| 300g | diced, skinned fresh salmon fillets, bones removed |
| Extra Virgin Olive oil | |
| Salt and pepper | |
| 1.5L milk | |
| 90g | butter |
| 90g | 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
Preheat oven to 180°C and make the béchamel.
Step 2
Slowly bring the milk to the boil. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes. Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
Step 3
Sauté all vegetables one by one in a large fry pan with 2 tablespoons of the oil, starting with the onion then adding celery, carrot, zucchini, eggplant and leek. Season with salt and pepper and cook further, for a few minutes. Set aside to cool.
Step 4
Now add a little oil to the pan and sear the salmon on all sides. Season and set aside.
Step 5
To assemble the lasagne, spread a layer of béchamel on the bottom of a rectangular baking dish then cover with lasagne sheets. Add another layer of béchamel, then a little salmon and vegetables, before spreading Pesto Genovese on top. Repeat this four times.
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The wide flat sheets of pasta originally made by the Romans were called lasagne.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