Name: Lasagne With Barilla Pesto Genovese and Seafood
Yield: 4
Ingredients: 10 sheets La Collezione Barilla Lasagne; 180 g Barilla Pesto Genovese; 200 g Monk fish pulp; 120 g Clams, shelled; 80 g Shrimps; 150 g Cherry Tomatoes; ½ glass White wine; 1 tbsp. Extra Virgin Olive Oil; For the fish veloutée sauce; 900 g Fish stock; 45 g Butter; 45 g White flour; To taste Salt, white pepper to taste

Lasagne With Barilla Pesto Genovese and Seafood

Pesto Collezione Oven Pasta

Try this amazing Lasagne With Barilla Pesto Genovese and Seafood recipe!

Ingredients

4 servings

10sheets La Collezione Barilla Lasagne

180 gBarilla Pesto Genovese

200 gMonk fish pulp

120 gClams, shelled

80 gShrimps

150 gCherry Tomatoes

½ glass White wine

1 tbsp.Extra Virgin Olive Oil

For the fish veloutée sauce

900 gFish stock

45 gButter

45 gWhite flour

To tasteSalt, white pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Peel and vein the shrimps: remove the heads and shells, make a shallow cut along the back and remove the veins with the tip of your knife. Cut the monk fish pulp into cubes. Wash the cherry tomatoes and cut into quarters.

Step 2

Heat a little of olive oil and cook quickly the fish, the shrimps and the shelled clams. Add the white wine and let evaporate. Add the cherry tomatoes, cook for a 2 more minutes and set aside.

Step 3

Prepare the fish veloutée sauce: melt butter, add flour and stir, letting cook for a few minutes on low heat (roux). Add the hot fish stock, season with salt and pepper, bring to boil and set aside.

Step 4

Grease an oven tray. Put a layer of fish veloutée in the bottom, set a layer with 2 La Collezione Lasagne (no pre-cooking needed). Cover with fish veloutée, sparkle with fish pieces and some Pesto Genovese. Repeat this operation for 5 layers, alternating Lasagne, veloutée, fish and Pesto. Finish with a layer of veloutée and few drops of Pesto Genovese (be carefull to have enough veloutée to cover completely the top of the fifth layer).

Step 5

Oven-bake for 20’/25' at 180 °C. Allow to rest 10 minutes out of the oven before serving.

Lasagne

ELEVATE YOUR DISHES FROM EVERYDAY TO GOURMET WITH BARILLA COLLEZIONE BRONZE CUT PASTA! Barilla Collezione features artisanal pasta shapes crafted using traditional Italian bronze plates for a homemade "al dente" texture that perfectly holds sauces every time. In the ancient and prestigious city of Bologna, the richness of their cuisine is a statement of their hospitality and love for life. Lasagne perfectly reflects the passion of this city. The delicate layers of porous pasta dough are perfect to enhance the most traditional of sauces, such as the Bolognese ragu.

Shape

Lasagne

Cook time

20 minutes

Pack size

500g

Range

Collezione

View product

Lasagne

Shape

Lasagne