Skip to main content

Barilla® Oven-Ready Lasagne

with Asparagus & Mushroom Sauce

Share
Print

Ingredients

Ingredients for 4 people

  • 1 BOX Barilla® Lasagne Oven Ready
  • 2 CUPS Barilla® Mushroom Sauce
  • 2 TABLESPOONS Butter
  • 1/3 CUP Flour
  • 1/8 TEASPOON Nutmeg
  • 4 CUPS Milk
  • 1 1/2 POUND Asparagus
  • 1 1/2 TABLESPOON Extra Virgin Olive Oil
  • 12 OUNCES Fontina Cheese
  • Cubed 1 CUP Parmigiano Reggiano Cheese Freshly Grated

Instructions

  1. 1
    Melt butter in a saucepan over medium heat
  2. 2
    Add flour, salt and nutmeg stir 1 minute
  3. 3
    Gradually stir in milk
  4. 4
    Cook until sauce thickens and bubbles, stirring constantly
  5. 5
    Continue cooking 1 more minute set aside
  6. 6
    Preheat oven to 375°F
  7. 7
    Trim about 1 inch from bottoms of asparagus spears discard
  8. 8
    Cook asparagus 6 minutes or until tender
  9. 9
    Cool slightly cut an additional inch off bottoms of spears
  10. 10
    Place cut pieces and oil in blender or food processor puree until creamy
  11. 11
    Stir asparagus puree into white sauce
  12. 12
    Spread 1 cup asparagus sauce in 9"x13"-inch baking dish top with 4 lasagne sheets and another cup of asparagus sauce
  13. 13
    Top with 1/2 of the asparagus spears, 1/3 of both cheeses, 1 cup mushroom and garlic sauce
  14. 14
    Top with 4 lasagne sheets, 1 cup asparagus sauce, remaining asparagus spears and, 1/3 of both cheeses
  15. 15
    Top with 4 lasagne sheets, remaining mushroom and garlic sauce, remaining asparagus sauce, and remaining cheeses
  16. 16
    Cover with foil bake 45 minutes
  17. 17
    Remove from oven let stand 15 minutes before cutting

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies