Anti-food waste Barilla Lasagne with leftovers

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This Lasagna recipe is an excellent solution to empty the fridge when you have a small quantity of mismatched vegetables or leftover cheese. This dish works to reduce food waste and tastes amazing with high quality, al dente Barilla Lasagne Sheets. We love this recipe because it is simple to prepare and can be tweaked to fit any leftover vegetables you have on hand.

Ingredients 4 Number of Servings

1 box Barilla® Lasagne

1 leek with the apical green leaves

1 fennel with the external fibrous leaves (keep the thin green leaves aside for garnish)

1 carrot

2 cups broccoli

2 tbsp extra virgin olive oil

½ cup walnuts


Cheese Leftover Sauce:

2 ½ cups milk

¾ cup diced cheese (Blue cheese, Emmenthal, etc.)

½ cup flour

2 tbsp extra virgin olive oil

salt and black pepper to taste

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  • Wash and cut the broccoli stalks, carrot, and leek into slices.
  • Next, cut the outer part of the fennel into cubes.

  • Heat a pan with a little extra virgin olive oil.
  • Saute the leek first, then add the broccoli, carrot and fennel.

  • Add a little water, if necessary, and cook for 3-4 minutes.
  • Once veggies are soft, add salt and pepper and set aside.
  • Cheese Sauce: In a pan, saute the flour and extra virgin olive oil.
  • Add the hot milk with a pinch of salt and bring it to a boil.
  • Add the cheese leftovers to melt away from the heat and set them aside gently.
  • Grease a squared tray and add some of the sauce, veggies, and two lasagna sheets for every layer.

  • Do the 4 layers, spreading only veggies and cheese sauce on top.
  • Bake in the oven at 320°F for about 20 minutes.
  • Out of the oven, sprinkle with chopped fennel leaves and chopped walnuts before serving.
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