Barilla Lasagne

with Fresh Vegetables

Add to favorites Remove from favorites
Share
Print

Ratings

Prep
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

Share ingredients

You copied text to clipboard:

Instructions

  •  Preheat oven to 375F.
  • 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 Lasagne.
  • 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.
Show more

Reviews