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Lasagne with Asparagus and Mushroom Sauce
Lasagne con Asparagi e Salsa di Funghi

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 45 minutes

Servings: 7-9

Regions: Emilia-Romagna

Wine pairing: Red

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Ingredients

1 boxBARILLA Lasagne, Oven Ready
2 cupsBARILLA Mushroom & Garlic Sauce
2 tablespoonsbutter
1/3 cupflour
1/8 teaspoonnutmeg
4 cupsmilk
1-1/2 poundsmedium asparagus spears
1-1/2 tablespoonsextra virgin olive oil
12 ouncesfontina cheese, cut into small cubes
1 cupfreshly grated Parmigiano cheese


MELT butter in a saucepan over medium heat. Add flour, salt and nutmeg; stir one minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking one more minute; set aside.

PREHEAT oven to 375 degrees.
TRIM about one inch from bottoms of asparagus spears; discard. Cook asparagus 6 minutes or until tender. Cool slightly; cut an additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor; puree until creamy. Stir asparagus puree into white sauce.

TO ASSEMBLE: Spread 1 cup asparagus sauce in 13x9 inch baking dish; top with 4 lasagne sheets and another cup of asparagus sauce. Top with half of the asparagus spears, 1/3 of both cheeses, 1 cup Mushroom andGarlic Sauce. Second layer: Top with 4 lasagne sheets, 1 cup asparagus sauce, remaining asparagus spears and, 1/3 of both cheeses. Third layer: Top with 4 lasagne sheets, remaining Mushroom and Garlic Sauce, remaining asparagus sauce and remaining cheeses. Cover with foil; bake 45 minutes. Remove from oven; let stand 15 minutes before cutting.



May substitute Swiss cheese for fontina cheese