Lasagna with pesto alla genovese, asparagus and peas

40 min
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



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.


Spring Summer Stuffed Vegetarian
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more