Try this sensational twist on the classic; fresh seafood flavours in a traditional lasagne, it's delicious.
- Total Fat
- Total Carbohydrates
- 1 box
- 1 jar Barilla Pesto 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
- Salt and pepper, to taste
TO STARTPreheat oven to 180°C and make the béchamel.
MAKE THE BECHAMELSlowly 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.
COOK THE VEGETABLESSauté 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.
COOK THE SALMONNow add a little oil to the pan and sear the salmon on all sides. Season and set aside.
ASSEMBLE THE LASAGNETo 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.