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Lasagne with Fresh Vegetables

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Oven Ready Lasagne
2 cups (1/2 pound)zucchini
3 cups (1 bunch)asparagus
1 pintcherry tomatoes
3 cupsbroccoli florets
2 tablespoonsextra virgin olive oil
1 clovegarlic
to tastesalt
to tastefreshly ground black pepper
4-1/2 cupsmilk
4 tablespoonsbutter
4 tablespoonsflour
1 cupParmigiano cheese, grated


CUT the zucchini into half moon shaped slices. Cut the asparagus into small pieces on a bias (diagonal). Cut the cherry tomatoes in half. Cut the broccoli florets into small pieces.
HEAT the olive oil in a large skillet with the whole garlic clove. Add the vegetables and saute until theyare cooked but still crunchy.
ADD the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes.

To prepare the Bechamel sauce:
BRING the milk to a boil. Meanwhile melt butter in a separate saucepan. Add the flour to the melted butter and cook for three minutes, until golden yellow and gives off a nutty aroma.
STIR the boiling milk into the butter and flour mixture; whisk and cook continuously for five minutes.
SEASON with salt, pepper and Parmigiano cheese, reserving some for the top of the lasagne.
GREASE a 13x9 baking dish. Assemble the lasagne beginning with a layer of béchamel sauce, a sheet of lasagne and a layer of vegetables. Continue layering for a total of four layers. Sprinkle top layer with reserved Parmigiano cheese.
BAKE at 375 F for about 30 minutes




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