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Barilla Oven-Ready Lasagne with Fresh Vegetables


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Barilla Oven-Ready Lasagne with Fresh Vegetables
PREPARATION TIME
50 minutes

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 610
CARBOHYDRATE: 63.0g
PROTEIN: 27.0g
FAT: 30.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 5 people


1 BOX Barilla Lasagne Oven Ready
2 CUPS Zucchini
3 CUPS Asparagus
1 PINT Cherry Tomato
3 CUPS Broccoli Florets
2 TABLESPOONS Extra Virgin Olive Oil
1 CLOVE Garlic
4 1/2 CUPS Milk
4 TABLESPOONS Butter
4 TABLESPOONS Flour
1 CUP Parmigiano-Reggiano Cheese Grated



Preparation 20 minutes preparation + 30 minutes cooking
1. CUT the zucchini into half-moon shaped slices

2. Cut the asparagus into small pieces on a bias (diagonal)

3. Cut the cherry tomatoes in 1/2

4. Cut the broccoli florets into small pieces

5. HEAT the olive oil in a large skillet with the whole garlic clove

6. Add the vegetables and saute until they are cooked but still crunchy

7. ADD the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes

8. Bechamel sauce: BRING the milk to a boil

9. Meanwhile, melt butter in a separate saucepan

10. Add the flour to the melted butter and cook for 3 minutes, until golden yellow and gives off a nutty aroma

11. STIR the boiling milk into the butter and flour mixture; whisk and cook continuously for 5 minutes

12. SEASON with salt, pepper, and Parmigiano cheese, reserving some for the top of the Lasagne

13. GREASE a 9x13-inch baking dish

14. Assemble the Lasagne beginning with a layer of béchamel sauce, followed by a sheet of Lasagne and a layer of vegetables

15. Continue layering for a total of 4 layers

16. Sprinkle top layer with reserved Parmigiano cheese

17. BAKE at 375°F for about 30 minutes