Barilla^® Lasagne with Vegetables, Béchamel & Pesto

Make the Béchamel sauce (makes 2 cups): 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 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 cheeses. 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.

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.

Coat a 13 x 9 inch baking dish with cooking spray.

Layer 4 sheets of lasagne on the bottom of the dish; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of Béchamel 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 Béchamel sauce and grated cheese. Sprinkle with bread crumbs.

Place the baking pan on a baking sheet and bake for 20 to 25 minutes, or until bubbling and golden brown on top. Let rest for 10 minutes before serving.