This recipe had us at pasta, pesto and béchamel sauce! This Barilla Lasagne recipe combines a multitude of delicious flavours with breadcrumbs and pine nuts for an enjoyable crunchy texture. Offering 12 servings, it's a great recipe to meal prep ahead of time, then enjoy as an easy weeknight dinner idea.
Ingredients 12 Number of Servings
½ box Barilla® Lasagne pasta
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
Generous pinch of kosher salt
½ cup + 2 tbsp extra virgin olive oil
1/4 cup Parmigiano-Reggiano cheese, freshly grated
3 tbsp Pecorino cheese, freshly grated
Make the Béchamel sauce (makes 2 cups):
Heat butter in a medium saucepan, until melted.
Add flour and stir until smooth.
Cook over medium heat until light golden brown, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil.
Add warmed milk to butter mixture 1 cup at a time, whisking continuously until very smooth.
Bring mixture to a boil and continue cooking for 30 seconds.
Remove pan from the heat.
Season with salt and nutmeg.
Make the Pesto sauce: (makes about 1 cup)
Place garlic into a food processor with the motor running and process until chopped.
Add the basil, pine nuts, and salt.
Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped.
Drizzle in the olive oil with the motor running.
Transfer to a small bowl and stir in the grated cheese.
NOTE: 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. Preheat the oven to 400° F.