Barilla Lasagne with Vegetables, Béchamel & Pesto

Barilla Lasagne with Vegetables, Béchamel & Pesto

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Vegetarian

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 1/2 pound 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

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

 
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Instructions

  • 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.

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