in the kitchen    with Barilla
Barilla Lasagna with Asparagus and Mushroom Sauce 

Servings: 10 


Ingredients:
 

White sauce

2 tablespoons butter
1/3 cup flour
½ teaspoon salt
1/8 teaspoon nutmeg
4 cups milk
 
Lasagna
12 Barilla Oven Ready Lasagne noodles
1-1/2 pounds medium asparagus spears
12 ounces Swiss or fontina cheese, cut into cubes
1 cup freshly grated Parmesan cheese
2 cups Barilla Mushroom & Garlic Sauce

Directions:
  1. Melt butter in 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.
  2. Preheat oven to 375ºF.
  3. Trim about one inch from bottoms of asparagus spears; discard.  Cook asparagus 6 minutes or until tender.  Cool slightly; cut 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.
  4. To Assemble:  Spread 1 cup asparagus sauce in 13x9-inch baking dish; top with 4 lasagne noodles and another cup of asparagus sauce.  Top with ½ of asparagus spears, 1/3 of both cheeses, 1 cup Barilla Mushroom & Garlic Sauce, and 4 lasagne noodles.  Layer with 1 cup asparagus sauce and remaining asparagus spears; 1/3 of both cheeses; remaining 4 lasagne noodles, remaining Barilla Mushroom & Garlic Sauce, remaining asparagus sauce and remaining cheeses.  
  5. Cover with foil; bake 45 minutes. 
  6. Remove from oven; let stand 15 minutes before cutting.
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There’s more on the menu
» Barilla Bolognese-Style Lasagna
» Barilla Spaghetti with Fennel and Shrimp
» Barilla Linguine with Clams and Leeks Sauce

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