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Barilla® Collezione Egg Lasagna
with Fresh Vegetables
- Prep
- Cook
- Skill
- Accomplished
- 610
- Calories
- 63.0g
- Carbohydrate
- 27.0g
- Protein
- 30.0g
- Fat
Ingredients
Ingredients for 5 people
- 1 BOX Barilla® Collezione Egg Lasagne
- 2 CUPS (680 g) Zucchini
- 3 CUPS (1 kg) Asparagus
- 1 PINT Cherry Tomato
- 3 CUPS Broccoli Florets
- 2 TABLESPOONS (30 mL) Extra Virgin Olive Oil
- 1 CLOVE Garlic
- 4 1/2 CUPS ( 1 L) Milk
- 4 TABLESPOONS (60 mL) Butter
- 4 TABLESPOONS (60 mL) Flour
- 1 CUP (340 g)Parmigiano-Reggiano Cheese, Grated
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Instructions
- 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
- 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
- Add the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes
- Bechamel sauce: Bring the 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
- 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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