Huffpost Taste

Barilla® Lasagna with Fresh Vegetables

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Barilla® Lasagna with Fresh Vegetables

Provided by:
total prep

Ingredients

  • 1 box Barilla Oven Ready Lasagna
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 3 cups asparagus, cut
  • 2 cups zucchini
  • 3 cups broccoli
  • 1 pint cherry tomatoes
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • cups milk
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup Parmigiano cheese, grated

Directions

  • To Make Béchamel:
  • 1. Bring milk to boil.
  • 2. Meanwhile, melt butter, add flour and cook for three minutes.
  • 3. Stir in boiling milk, whisk and cook continuously for five minutes.
  • 4. Season with salt, pepper and Parmigiano cheese, reserving some cheese for the top of the lasagna.
  • Steps:
  • 1. Cut the zucchini half moon shaped.
  • 2. Cut the asparagus into small pieces on a bias and the cherry tomatoes in half.
  • 3. Cut the broccoli florets into small pieces.
  • 4. Sauté the vegetables with oil and the whole garlic clove for a few minutes until the vegetables are cooked but still crunchy.
  • 5. Add tomatoes, season with salt and pepper and cook for two more minutes.
  • 6. Grease a 13x9 baking dish.
  • 7. Assemble the lasagna in layering béchamel, vegetables and noodles.
  • 8. Bake at 375 F for about 30 minutes.