Barilla
BARILLA LASAGNE
WITH ASPARAGUS, SILVER BEET & JERUSALEM ARTICHOKE
- Prep
- Cook
- Skill
- Accomplished
- Diet
- Vegetarian
A favourite of famililes all over the world, there's nothing more comforting than a delicious slice of Lasagne.
- 536.3
- Calories
- 25.1g
- Total Fat
- 19.6g
- Protein
- 55.8g
- Total Carbohydrates
Ingredients 4 Number of Servings
Ingredients for 4 people
- 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
- 1tbsp Extra Virgin Olive Oil
Béchamel
- 500g milk
- 20g butter
- 20ml Extra Virgin Olive Oil
- 40g flour
- Salt
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Instructions
-
MAKE THE BECHAMEL
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. -
PREP THE VEGETABLES
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. -
BUILD THE LASAGNE
Grease a baking tray then build the layers as follows
- Bechamel sauce
- Vegetable mix
- Pinch of Parmigiano Reggiano
- 2 Lasagne sheets
Build four layers in total and spread some vegetables and Bechamel sauce on the top.
-
BAKE
Cover the Lasagne in foil and bake in a pre-heated oven at 160°C for 60 minutes.
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