VEGETARIAN LASAGNA

By BobD

Ingredients

• 1 box Barilla Wavy Lasagne
• 1 ½ pounds medium asparagus spears
• 2 tablespoons extra-virgin olive oil
• 1 medium Japanese eggplant, thinly sliced
• Butter or cooking spray, to taste
• 1 cup besciamella sauce
• 1 cup pesto sauce
• 1 cup Pecorino Sardo cheese, grated
• ½ cup breadcrumbs

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400°.

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.

Remove asparagus from the hot water; reserve asparagus cooking water. Refresh asparagus in the ice bath for 30 seconds. Transfer asparagus to a colander, drain well, and cut each spear in half crosswise. Set aside.

Heat olive oil over medium heat in a 12- to 14-inch sauté pan. Add 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 for 2 minutes less than the package instructions. Drain and separate.

Prepare a 13-by-9-inch 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 breadcrumbs.

Place baking pan on a baking sheet and bake for 20 to 25 minutes, or until bubbling and golden-brown on top.