Lasagna with pesto alla genovese, asparagus and peas

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MASTERY Level
40 min
888 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

10 sheets Barilla Lasagna

3.5 oz Pesto alla Genovese

3.5 oz peas, blanched

7 oz asparagus spears, blanched

1.5 tbsp extra virgin olive oil

4 tbsp Parmigiano Reggiano cheese, grated

 

Béchamel

4 cups milk

2 oz butter

2 oz flour

salt and nutmeg

 

Preparation

Slice the asparagus tips blanched by the length.

Prepare the Béchamel sauce: melt the butter, add the flour, mix well then add the boiling milk with a pinch of salt and nutmeg. Bring to boil and set aside.

When it has cooled down, set aside a glass of Béchamel, then flavor the remainder with the Pesto alla Genovese.

 

Start assembling the Lasagna in a square baking pan. First coat the bottom with a thin layer of butter, then spread the Béchamel and the vegetables and alternate layers of the dry pasta, the pesto-flavored Béchamel, peas, asparagus and grated Parmigiano Cheese.

 

This yields 5 layers of pasta. Cover the top layer with the white Béchamel sauce that you had set aside, then peas, asparagus and Parmigiano.

Bake in the oven at 180°C/356°F for 20 minutes. Let rest for 10 minutes out of the oven then serve.

 

Spring Summer Stuffed Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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