Vegetable Lasagna with Creamy Bagna Cauda

2020-06-26
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In Italy, there are hundreds of versions of lasagna, from veggie to seafood and meat. They almost always have this same bechamel base.

Chef’s Tip: Bagna Cauda literally means “hot bath” and refers to a specialty of the Piemonte region. It’s a savory dip of olive oil, anchovy and garlic, that you serve to family and friends to dip crunchy veggies into.

Chef’s Tip: Buerre manie is a 50/50 mix of flour and butter, used as a thickening agent. make your own by mashing 1 Tbsp of butter and 1 Tbsp of flour together with a fork.

Instructions

Step 1

For the Bechamel:
Place the milk in a pot and bring to boil. Meanwhile in a separate pot; melt butter, stir in flour, and cook over medium heat for 2- 3 minutes. Stir in milk while whisking continuously, bring to boil and cook for 3 - 4 minutes. Season with salt and black pepper and let sit on the side.

Step 2

2. Chop parsley and set aside.

Step 3

3. In another skillet, head oil and add minced shallot, chopped vegetables, and sauté over high heat for 2-3 minutes. Reserve one cup of the vegetables and stir the remaining vegetables into the bechamel, along with the chopped parsley.

Step 4

For the Lasagna:
4. Start building the lasagna by placing a thin layer of bechamel on the bottom of a greased 9 x 13 inch pan. Lay down three sheets of lasagna, cover with just enough of the bechamel/vegetable mixture, and sprinkle with Parmigiano, and repeat 4 more times, ending with al eyer of bechamel covered with Parmigiano.

Ingredients

  • 1 Box Barilla Oven-Ready Lasagna
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Shallot, minced
  • 1 Bunch Asparagus, sliced on a bias *not included in box
  • 4 The Chef's Garden Yellow Squash, cut in 1/2- inch rondels
  • 6 The Chef's Garden Kohlrabi, peeled and diced 1/2-inch
  • 2 Cups Parmigiano Cheese, grated
  • 1.5 Quarts Whole Milk
  • 8 Tbsp All Purpose Flour
  • 8 Tbsp Butter
  • Salt and Pepper, to taste
  • 5 cloves garlic, boiled in milk for 10 minutes and drained
  • 6 Tbsp Extra Virgin Olive Oil
  • 5 Anchovy Filets
  • 1/2 Cup Heavy Cream
  • Beurre Manie, as needed
  • 1 Tbsp The Chef's Garden Parsley, chopped
Recipe Type:
Chef Recommended Cuts