Name: Barilla Lasagne Pasta with Vegetables, Béchamel and Pesto
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12
Ingredients: 1/2 box Barilla Lasagne pasta; 1 1/2 lb asparagus, sliced; 1/2 cup Extra virgin olive oil; 1 medium Japanese eggplant, sliced thin; 1 cup pecorino sardo cheese, grated; 1/2 cup breadcrumbs; For the béchamel sauce; 5 tbsp butter; 4 tbsp flour; 3 cups milk; 1/2 tsp nutmeg; 2 tsp salt; For the pesto sauce; 3 cloves garlic; 2 cups basil leaves, lightly packed; 3 tbsp Pine nuts; To taste kosher salt; 1/2 cup + 2 tbsp Extra virgin olive oil; 1/4 cup Parmigiano Reggiano cheese, freshly grated; 3 tbsp pecorino romano cheese, freshly grated

Barilla Lasagne Pasta with Vegetables, Béchamel and Pesto

1 hours 10 minutes

Winter and Soup Recipes Veggies Eggplant Nuts Garlic Basil Cheese Classic Blue Box Lasagne and Oven Cuts

This is a 'fresh' twist on traditional lasagne, with garden-fresh greens! This veggie pasta combines a multitude of delicious Italian flavours with premium Barilla Lasagne sheets, authentic pesto and béchamel sauce, topped with breadcrumbs and pine nuts for a crunchy texture. Offering 12 servings, it's a great recipe to meal prep ahead of time, then enjoy as an easy weeknight dinner idea.

Lasagne and Oven-Baked Recipes

Ingredients

12 servings

1/2 boxBarilla Lasagne pasta

1 1/2 lbasparagus, sliced

1/2 cupExtra virgin olive oil

1medium Japanese eggplant, sliced thin

1 cuppecorino sardo cheese, grated

1/2 cupbreadcrumbs

For the béchamel sauce

5 tbspbutter

4 tbspflour

3 cupsmilk

1/2 tspnutmeg

2 tspsalt

For the pesto sauce

3 clovesgarlic

2 cupsbasil leaves, lightly packed

3 tbspPine nuts

To tastekosher salt

1/2 cup + 2 tbspExtra virgin olive oil

1/4 cupParmigiano Reggiano cheese, freshly grated

3 tbsppecorino romano cheese, freshly grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For the béchamel sauce (makes 2 cups): Heat butter in a medium saucepan, until melted.

Step 2

Add flour and stir until smooth.

Step 3

Cook over medium heat until light golden brown, about 6-7 minutes.

Step 4

Meanwhile, heat the milk in a separate pan until just about to boil.

Step 5

Add warmed milk to butter mixture 1 cup at a time, whisking continuously until very smooth.

Step 6

Bring mixture to a boil and continue cooking for 30 seconds.

Step 7

Remove pan from the heat, and season with salt and nutmeg.

Step 8

For the pesto sauce (makes 1 cup): Place garlic into a food processor with the motor running and process until chopped.

Step 9

Add the basil, pine nuts, and salt.

Step 10

Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped.

Step 11

Drizzle in the olive oil with the motor running.

Step 12

Transfer to a small bowl and stir in the grated cheese.

Chef's tip

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.

Barilla Lasagne Pasta - Packshot - en-ca | US_PROD-6PpRJkPcVmhB9y2u4kUV5X

Wavy Lasagne

Lasagne, with its layered sheets, has roots in the Emilia-Romagna region of Northern Italy. Its versatility makes it a staple in Canadian kitchens, where it's used to create hearty meat-based baked dishes like classic lasagna or vegetarian alternatives. It's perfect for gatherings and family dinners. Lasagne is also a great make-ahead dish to prepare for the coming week or serve when hosting loved ones.

Shape

Lasagne and Oven Cuts

Cook time

8 minutes

Pack size

454 g (5 x servings)

Range

Classic Blue Box

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