Barilla Lasagne Pasta with Vegetables, Béchamel and Pesto
Barilla Lasagne Pasta with Vegetables, Béchamel and Pesto
A medley of fresh asparagus, eggplant, creamy béchamel, rich pesto and three cheeses
1 hours 10 minutes total
- Accomplished
- Basil
- Cheese
- Eggplant
- Garlic
- Lasagne and Oven Cuts
- Nuts
- Veggies
- Winter and Soup Recipes
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
Serves 12
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 |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
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.
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 mins
- Pack size 454 g
- Range Classic Blue Box
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