Barilla® Lasagne

with Vegetables & Creamy White Sauce

  • 850
  • 80.0g
  • 30.0g
  • 47.0g


Ingredients for 9 people      

  • 1 box Barilla® Lasagne
  • Wavy 5 tablespoons Butter
  • 4 tablespoons Flour
  • 3 cupS Milk
  • 1/2 teaspoon Nutmeg
  • 2 teaspoonS Salt
  • 3 cloves Garlic
  • 2 cupS Basil Lightly Packed
  • 3 tablespoons Pine Nuts
  • 1 1/2 pound Medium Asparagus
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Parmigiano-Reggiano Cheese Freshly Grated
  • 3 tablespoons Pecorino Cheese Freshly Grated
  • 1 medium Japanese Eggplant Sliced Thin
  • 1 cup Pecorino Sardo Cheese Grated
  • 1/2 cup Breadcrumbs


  1. 1
    Besciamella Sauce Makes 2 cups, 5 tablespoons butter, 4 tablespoons flour, 3 cups milk, 2 teaspoons salt, 1/2 teaspoon nutmeg freshly grated
  2. 2
    Heat butter in a medium sauce pan, until melted
  3. 3
    Add flour and stir until smooth
  4. 4
    Cook over medium heat until light golden brown, about 6 to 7 minutes
  5. 5
    Meanwhile, heat the milk in separate pan until just about to boil
  6. 6
    Add warmed milk to butter mixture 1 cup at a time, whisking continuously until very smooth
  7. 7
    Bring mixture to a boil and continue cooking for 30 seconds
  8. 8
    Remove pan from the heat
  9. 9
    Season with salt and nutmeg Pesto Sauce Makes about 1 cup 3 garlic cloves 2 cups lightly packed fresh basil leaves 3 tablespoons pine nuts Generous pinch of kosher salt ½ cup plus 2 tablespoons extra-virgin olive oil ¼ cup Parmigiano-Reggiano cheese, freshly grated 3 tablespoons Pecorino Romano cheese, freshly grated DROP garlic into a food processor with the motor running and process until chopped
  10. 10
    Add the basil, pine nuts, and salt
  11. 11
    Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped
  12. 12
    Drizzle in the olive oil with the motor running
  13. 13
    Transfer to a small bowl and stir in the grated cheeses
  14. 14
    *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
  15. 15
    Preheat the oven to 400°F
  16. 16
    Bring about 6 quarts of water to a boil and add about 2 tablespoons salt (optional)
  17. 17
    Prepare a bowl of ice water
  18. 18
    Trim the asparagus and boil for 1 minute
  19. 19
    Use tongs to remove the asparagus from the hot water; reserve asparagus cooking water
  20. 20
    Refresh asparagus in the ice bath for 30 seconds
  21. 21
    Use tongs to transfer the asparagus to a colander, drain well, and cut each spear in half crosswise and set aside
  22. 22
    Heat olive oil over medium heat in a 12 to 14 inch sauté pan
  23. 23
    Add the eggplant and cook until golden brown and soft, about 5 minutes
  24. 24
    Drain on a paper towel and set aside
  25. 25
    Cook the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions
  26. 26
    Drain and separate
  27. 27
    Prepare a 13x9 baking pan by coating with butter or cooking spray
  28. 28
    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
  29. 29
    Top with 4 sheets of lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce
  30. 30
    Repeat these 2 layers for a total of 4 layers
  31. 31
    End with 4 sheets of lasagne, remaining besciamella sauce and grated cheese
  32. 32
    Sprinkle with bread crumbs
  33. 33
    Place the baking pan on a baking sheet and bake for 20 to 25minutes, or until bubbling and golden brown on top

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