Lasagna with pesto alla genovese, asparagus and peas
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
4 cups milk
2 oz butter
2 oz flour
salt and nutmeg
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.