Barilla® Lasagne with Vegetables, Béchamel & Pesto

Barilla wavy lasagna noodles package

Made with

Barilla Wavy Lasagne

Share
Print
Prep
Cook
Skill
Accomplished


416
Calories
23g
Total Fat
41g
Total Carbohydrate
13g
Protein
Powered by

Ingredients

Ingredients for 12 people
  • 1 box Barilla® Wavy Lasagne
  • 1 1/2 pound asparagus, sliced
  • 1/2 cup extra virgin olive oil
  • 1 medium Japanese eggplant, sliced thin
  • 1 cup Pecorino Sardo cheese, grated
  • 1/2 cup breadcrumbs
FOR THE BÉCHAMEL SAUCE:
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon nutmeg
  • 2 teaspoons salt
FOR THE PESTO SAUCE:
  • 3 cloves garlic
  • 2 cups basil leaves, lightly packed
  • 3 tablespoons pine nuts
  • Generous pinch of kosher salt
  • ½ cup + 2 tablespoons extra virgin olive oil
  • 1/4 cup Parmigiano-Reggiano cheese, freshly grated
  • 3 tablespoons Pecorino cheese, freshly grated



Instructions

  • 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.
Show more