BARILLA LASAGNE

WITH ASPARAGUS, SILVER BEET & JERUSALEM ARTICHOKE

La Collezione Lasagne

Made with

Barilla Lasagne

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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

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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