Ingredients

• 250grBarilla lasagne sheets
• 1 jar Barilla Pesto Genovese
• 1onion, sliced julienne
• 1celery stalk, sliced julienne
• 1carrot, sliced julienne
• 1zucchini, sliced julienne
• 1/2eggplant, sliced julienne
• 1leek, sliced julienne
• 300grdiced fresh salmon fillets, bones removed
• Extra Virgin Olive oil
• Salt and pepper

• 1.5L milk
• 90gbutter
• 90gflour
• Salt and pepper

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Method

• Preheat oven to 180C and make the béchamel.
• Sauté all vegetables one by one in a large frying pan with 2 tablespoon of olive oil, starting with the onion then adding celery, carrot, zucchini, eggplant and leek. Season with salt and pepper and cook for a further few minutes. Set aside to cool.
• Now add a little oil to the pan and sear the salmon on both sides. Season and set aside.
• To assemble the lasagne, spread a layer of béchamel on the bottom of a rectangular baking dish then cover with lasagne sheets.
• Add another layer of béchamel then a little salmon and vegetables, then Pesto Genovese on top. Repeat this process four times.
• Bake the lasagne in pre-heated oven for 20-30 minutes. Allow to rest for five minutes before serving

• Gently bring milk to the boil.
• In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes
• Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps.
• Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired
• Pass béchamel through a sieve to remove any lumps