pat's Recipe

Vegetarian Lasagne

Category: Vegetarian

1 BOX Barilla Lasagne, Wavy
5 TABLESPOONS Butter
4 TABLESPOONS Flour
3 CUPS Milk
1/2 TEASPOON Nutmeg
2 TEASPOONS Salt
3 CLOVES Garlic
2 CUPS Basil, Lightly Packed
3 TABLESPOONS Pine Nuts
1 1/2 POUND Medium Asparagus
1/2 CUP Extra Virgin Olive Oil
1/4 CUP Parmigiano Reggiano Cheese, Freshly Grated
3 TABLESPOONS Pecorino Cheese, Freshly Grated
1 MEDIUM Japanese Eggplant, Sliced Thin
TO TASTE Cooking Spray
1 CUP Pecorino Sardo Cheese, Grated
1/2 CUP Breadcrumb

Cooking Instructions
Besciamella Sauce
Makes 2 cups

5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg, freshly grated

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

Pesto Sauce
Makes about 1 cup

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

DROP 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.

*The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.


PREHEAT the oven to 400 degreesF.
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 saute 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.
PREPARE a 13x9 baking pan by coating with butter or cooking spray.
LAYER 4 sheets of lasagne on the bottom of the pan; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of besciamella 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 besciamella sauce and grated cheese. Sprinkle with bread crumbs.
PLACE the baking pan on a baking sheet and bake for 20 to 25minutes, or until bubbling and golden brown on top.

Serves 6.