Barilla® Collezione Egg Lasagna

with Fresh Vegetables

Made with

Barilla Collezione Egg Lasagne

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  • 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

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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