BARILLA LASAGNE

WITH SALMON SAUTEED VEGETABLES AND PESTO GENOVESE

Made with

Barilla Lasagne

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Try this sensational twist on the classic; fresh seafood flavours in a traditional lasagne, it's delicious.

  • 736
    Calories
  • 37.7g
    Total Fat
  • 32g
    Protein
  • 63.7g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 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

Béchamel

  • 1.5L milk
  • 90g butter
  • 90g flour
  • Salt and pepper, to taste

Instructions

  • TO START

    Preheat oven to 180°C and make the béchamel.
  • MAKE THE BECHAMEL

    Slowly 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 VEGETABLES

    Sauté 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 SALMON

    Now add a little oil to the pan and sear the salmon on all sides. Season and set aside.
  • ASSEMBLE THE LASAGNE

    To 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.
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