BARILLA LASAGNE

WITH EGGPLANT, CHERRY TOMATOES AND PESTO GENOVESE

La Collezione Lasagne

Made with

Barilla Lasagne

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A favourite of famililes all over the world, there's nothing more comforting than a delicious slice of Lasagne.

507
Calories
33.2g
Total Fat
18.14g
Protein
30.46g
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

Béchamel

  • 800g milk
  • 60g flour
  • Salt and pepper, to taste
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Instructions

  • MAKE THE BECHAMEL

    Mix 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 START

    Preheat oven to 180°C.
  • PREPARE THE FILLING

    Sauté 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.

  • BAKE

    Bake Lasagne in pre-heated oven for 20 minutes. Remove from the oven, leave for 10 minutes to stabilise then serve
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