Barilla Lasagne

with Fresh Vegetables

Made with

Lasagne | Barilla Canada
Barilla @ Amazon
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Cook
Skill
Accomplished
Diet
Vegetarian

If you like your lasagne with some extra nutrition, this Barilla Lasagne with Fresh Vegetables is for you! This recipe is a healthy meal idea full of zucchini, asparagus, tomato, and broccoli making it THE go-to vegetarian dinner idea.

610
Calories
63.0g
Carbohydrate
27.0g
Protein
30.0g
Fat

Ingredients 5 Number of Servings

1 box Barilla Lasagne pasta

2 cups zucchini

3 cups asparagus

1 pint cherry tomato

3 cups broccoli florets

2 tbsp extra virgin olive oil

1 clove garlic

4 1/2 cups milk

4 tbsp butter

4 tbsp flour

1 cup Parmigiano-Reggiano cheese, grated

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Instructions

  •  Preheat oven to 375°F.
  • Cut zucchini, asparagus, cherry tomatoes and broccoli florets into small pieces.
  • Heat the olive oil in a large skillet, add vegetables and cherry tomatoes, season with salt and pepper. Saute until they are cooked but still crunchy.
  • For the bechamel sauce, bring milk to a boil.
  • Meanwhile, melt butter in a separate saucepan.
  • Add the flour to the melted butter and cook for 3 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 5 minutes.
  • Season with salt, pepper, and Parmigiano cheese, reserving some for the top of the Barilla Lasagne pasta.
  • 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.
  • Continue layering for a total of 4 layers, and sprinkle top layer with reserved Parmigiano cheese.
  • Bake at 375°F for about 30 minutes, then let stand for 5 minutes before serving.
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