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Lasagne with salmon, sautéed vegetables and pesto alla Genovese
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Celebrate spring with a protein-packed, veggie-filled lasagna bursting with flavor.
Ingredients:
  • 1 box Lasagne
  • 1 jar Pesto Genovese
  • 1 onion, sliced julienne
  • 1 celery stalk, sliced julienne
  • 1 carrot, sliced julienne
  • 1 zucchini, sliced julienne
  • 1 eggplant, sliced julienne
  • 1 leek, sliced julienne
  • 300g diced, skinned fresh salmon fillets, bones removed
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
  • 1.5L milk
  • 90g butter
  • 90g flour
  • Salt and pepper
Instructions:
  • Preheat the oven to 180°C while preparing the béchamel sauce.
  • In a large frying pan, heat 2 tablespoons of oil. Sauté the vegetables individually, starting with the onion, then add celery, carrot, zucchini, eggplant, and leek. Season with salt and pepper and cook for a few more minutes. Let them cool.
  • Drizzle a touch of oil in the pan and sear the salmon until golden on all sides. Season to perfection and set aside. For the Barilla Lasagne, generously spread béchamel on the bottom of a rectangular baking dish and top with lasagne sheets.
  • Layer the lasagne with béchamel, salmon, vegetables, and Pesto Genovese four times. Bake in a preheated oven for 20-30 minutes, then serve.

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