Live Naturally Magazine
Export date: Sun Jun 13 18:13:03 2021 / +0000 GMT

Lasagne with Vegetables Béchamel & Pesto



Lasagne with Vegetables Béchamel & Pesto

  • 1 box Barilla® Wavy Lasagne
  • 1/2 cup extra virgin olive oil
  • 1 cup Pecorino Sardo cheese, (grated)

For the Béchamel Sauce:

  • 5 tablespoons butter
  • 3 cups milk
  • 2 teaspoons salt
  • 4 tablespoons flour
  • 1/2 teaspoon nutmeg

For the Pesto Sauce:

  • 3 cloves garlic
  • 3 tablespoons pine nuts
  • 1/2 cup + 2 tablespoons extra virgin olive oil
  • 3 tablespoons Pecorino cheese, (finely grated)
  • 2 cups basil leaves, (lightly packed)
  • Generous pinch of kosher salt
  • 1/4 cup Parmigiano-Reggiano cheese, (freshly grated)

Make the Béchamel Sauce (makes 2 cups):

  1. Heat butter in a medium sauce pan, until melted.

  2. Add flour and stir until smooth.

  3. Cook over medium heat until light golden brown, about 6 to 7 minutes.

  4. Meanwhile, heat the milk in separate pan until just about to boil.

  5. Add warmed milk to butter mixture 1 cup at a time, whisking continuously until very smooth.

  6. Bring mixture to a boil and continue cooking for 30 seconds.

  7. Remove pan from the heat.

  8. Season with salt and nutmeg.

Make the Pesto Sauce (makes about 1 cup):

  1. Place garlic into a food processor with the motor running and process until chopped.

  2. Add the basil, pine nuts, and salt.

  3. Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped.

  4. Drizzle in the olive oil with the motor running.

  5. Transfer to a small bowl and stir in the grated cheeses.

  6. Preheat the oven to 400° F.

  7. Bring about 6 quarts of water to a boil and add about 2 tablespoons salt (optional).

  8. Prepare a bowl of ice water.

  9. Trim the asparagus and boil for 1 minute. Use tongs to remove the asparagus from the hot water. Reserve asparagus cooking water.

  10. 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.

  11. 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.

  12. 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.

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

  14. 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.

  15. Top with 4 sheets of lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce.

  16. 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.

  17. 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.