Barilla Lasagne with Asparagus, Silver Beet & Artichoke
Barilla Lasagne with Asparagus, Silver Beet & Artichoke
1 hours 30 minutes total / Calories 536.3
A favourite of famililes all over the world, there's nothing more comforting than a delicious slice of Lasagne.
Ingredients
Serves 4
| 10 | Barilla Lasagne Sheets |
| 300g | Barilla Basilico Sauce |
| 200g | Artichokes, Cubed And Blanched |
| 200g | Asparagus, Sliced Into Rounds |
| 50g | Silver Beet, Washed |
| 50g | Leek, Sliced |
| 50g | Parmigiano Reggiano, Grated |
| 1 tbsp. | Extra Virgin Olive Oil |
Béchamel
| 500g | Milk |
| 20g | Butter |
| 20ml | Extra Virgin Olive Oil |
| 40g | Flour |
| Salt |
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
MAKE THE BECHAMEL Melt the butter together with the olive oil. Then add the flour and hot milk. Next add a pinch of salt and bring to the boil and set aside.
Step 2
PREP THE VEGETABLES Sauté the leeks with olive oil for a few seconds, then add the asparagus and silver beets. Add the Basilico sauce to the pan and set aside.
Step 3
BUILD THE LASAGNE Grease a baking tray then build the layers as follows - Bechamel sauce - Vegetable mix - Pinch of Parmigiano Reggiano - 2 Lasagne sheets Build four layers in total and spread some vegetables and Bechamel sauce on the top.
Step 4
BAKE Cover the Lasagne in foil and bake in a pre-heated oven at 160°C for 60 minutes.
Egg Lasagne
In the ancient and prestigious city of Bologna, the richness of their cuisine is a statement of their hospitality and love for life. Lasagne Bolognesi 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 mins
- Pack size 250
- Range Collezione