WITH EGGPLANT, CHERRY TOMATOES AND PESTO GENOVESE
A favourite of famililes all over the world, there's nothing more comforting than a delicious slice of Lasagne.
- Total Fat
- Total Carbohydrates
Ingredients 4 Number of Servings
Ingredients for 4 people
- 10 sheets Barilla Lasagne
- 100g Barilla Pesto 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
- Salt and pepper, to taste
MAKE THE BECHAMELMix 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.
TO STARTPreheat oven to 180°C.
PREPARE THE FILLINGSauté the eggplant in a pan with the olive oil and garlic until tender. Season with a pinch of salt and set aside.
ASSEMBLE THE LASAGNE
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
Continue alternating layers of Lasagne and filling. Top with a layer of light bechamel, tomatoes and eggplant.
BAKEBake Lasagne in pre-heated oven for 20 minutes. Remove from the oven, leave for 10 minutes to stabilise then serve