Step 1

Preheat oven to 180°C and make the béchamel.

Step 2

Sauté all vegetables one by one in a large frying pan with 2 tablespoons of the 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.

Step 3

Now add a little oil to the pan and sear the salmon on all sides. Season and set aside. To assemble the Barilla Lasagne, spread a layer of béchamel on the bottom of a rectangular baking dish then cover with lasagne sheets.

Step 4

Add another layer of béchamel then a little salmon and vegetables, then Pesto Genovese on top. Repeat this four times. Bake the lasagne in preheated oven for 20-30 minutes and then serve.