Barilla® Lasagne

with Vegetables & Creamy White Sauce

Add to favorites Remove from favorites




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:


  • 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