Lasagne with Vegetables Béchamel & Pesto
Photo Credit: Barilla®

Lasagne with Vegetables Béchamel & Pesto


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Lasagne with Vegetables Béchamel & Pesto

Lasagne with Vegetables Béchamel & Pesto

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Dinner
Keyword: barilla, barilla pasta, barilla pesto, lasagna, vegetable lasagna
Servings: 12 people
Author: Barilla


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):

  • 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.
  • 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.
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