Please select your language / Sélectionnez votre langue
-
Return
Pasta by Shape
Pasta by Brand
See whole pasta range
Barilla® Lasagne
with Vegetables & Creamy White Sauce
Ratings
- Prep
- Cook
- Skill
- Expert
- 850
- Calories
- 80.0g
- Carbohydrate
- 30.0g
- Protein
- 47.0g
- Fat
Ingredients 9 Number of Servings
Ingredients for 9 people
- 1 box Barilla® Lasagne
- 5 tablespoons (75 mL) Butter
- 4 tablespoons (60 mL) Flour
- 3 cups (750 mL) Milk
- 1/2 teaspoon (3 mL) Nutmeg
- 2 teaspoons (10 mL) Salt
- 3 cloves Garlic
- 2 cups (680 g) Basil Lightly Packed
- 3 tablespoons (45 mL) Pine Nuts
- 1 1/2 pound (681 g) Medium Asparagus
- 1/2 cup (125 mL) Extra Virgin Olive Oil
- 1/4 cup (85 g) Parmigiano-Reggiano Cheese Freshly Grated
- 3 tablespoons Pecorino Cheese Freshly Grated
- 1 medium Japanese Eggplant Sliced Thin
- 1 cup (340 g) Pecorino Sardo Cheese Grated
- 1/2 cup (170 g) Breadcrumbs
Share ingredients
You copied text to clipboard:
Instructions
- Besciamella Sauce Makes 2 cups: 5 tablespoons butter, 4 tablespoons (60 mL) flour, 3 cups (750 mL), milk 2 teaspoons (10 mL) salt 1/2 teaspoon (3 mL) nutmeg, freshly grated
- Heat butter in a medium sauce pan, 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 separate pan until just about to boil
- Add warmed milk to butter mixture 1 cup (250 mL) 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. Pesto Sauce Makes about 1 cup: 3 garlic cloves 2 cups (680 g) lightly packed fresh basil leaves 3 tablespoons (45 g) pine nuts Generous pinch of kosher salt ½ cup (170 g) plus 2 tablespoons (30 mL) extra-virgin olive oil ¼ cup (85 g) Parmigiano-Reggiano cheese, freshly grated 3 tablespoons (45 mL) Pecorino Romano cheese, freshly grated. DROP 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 cheeses
- *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
- Bring about 6 quarts of water to a boil and add about 2 tablespoons salt (optional)
- Prepare a bowl of ice water
- Trim the asparagus and boil for 1 minute
- Use tongs to remove the asparagus from the hot water; reserve asparagus cooking water
- Refresh asparagus in the ice bath for 30 seconds
- Use tongs to transfer the asparagus to a colander, drain well, and cut each spear in half crosswise and set aside
- Heat olive oil over medium heat in a 12 to 14 inch sauté pan
- Add the eggplant and cook until golden brown and soft, about 5 minutes
- Drain on a paper towel and set aside
- Cook the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions
- Drain and separate
- Prepare a 13x9 baking pan by coating with butter or cooking spray
- Layer 4 sheets of lasagne on the bottom of the pan; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce
- Top with 4 sheets of lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce
- Repeat these 2 layers for a total of 4 layers
- End with 4 sheets of lasagne, remaining besciamella sauce and grated cheese
- Sprinkle with bread crumbs
- Place the baking pan on a baking sheet and bake for 20 to 25minutes, or until bubbling and golden brown on top
Show more