Le Ricette

Lasagne with Fresh Vegetables


Big Image
Le ricette
  • Image 1
  • Short Video




forma
PREPARATION TIME
50 min
forma
DIFFICULTY
Easy
forma
TYPE
Main course


Ingredients for 4 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


Ingredients


asparagus
broccoli
butter
cherry tomato
flour
milk
Parmigiano Reggiano Cheese

Preparation 20 minutes preparation + 30 minutes cooking

1
Cut the zucchini into half-moon shaped slices. Cut the asparagus into small pieces on a bias (diagonal). Cut the cherry tomatoes in 1/2. Cut the broccoli florets into small pieces.

2
Heat the olive oil in a large skillet with the whole garlic clove. Add the vegetables and saute until they are cooked but still crunchy.

3
 Add the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes.

4
Bechamel sauce: bring the milk to a boil. Meanwhile, melt butter in a separate saucepan.

5
Add the flour to the melted butter and cook for 3 minutes, until golden yellow and gives off a nutty aroma.

6
Stir the boiling milk into the butter and flour mixture whisk and cook continuously for 5 minutes.

7
Season with salt, pepper, and parmigiano cheese, reserving some for the top of the lasagne.

8
Grease a 9x13-inch baking dish. Assemble the lasagne beginning with a layer of béchamel sauce, followed by a sheet of lasagne and a layer of vegetables.

9
Continue layering for a total of 4 layers. Sprinkle top layer with reserved Parmigiano cheese. Bake at 375°f for about 30 minutes.


Products (1)



No boiling is needed for Barilla's Oven Ready Lasagna. This American favorite is great with your favorite lasagna dish, or try one of Barilla's lasagna recipes!

Tags:




Let us inspire you


Pecorino Sardo DOP
Pecorino Sardo is a DOP product ...

Pistacchio di Bronte
The city of Bronte is perched ...

Tasty Valentine in Parma, Italy
Academia Barilla offers four-day tours – ...

Speck IGP
For a long time, the word ...

Gorgonzola DOP
Gorgonzola dates back to the Roman ...

Cellentani
Try Barilla Classic Blue Box's Cellentani. ...

How to make a demi-glace
Demi-glace is the base of  many ...

How to mount a sauce or risotto
Mounting is a culinary technique that ...

How to make Béarnaise sauce
This famous French sauce is perfect ...