Barilla® Collezione Egg Lasagna

Instructions

1. 1
   Cut the zucchini into half-moon shaped slices
2. 2
   Cut the asparagus into small pieces on a bias (diagonal)
3. 3
   Cut the cherry tomatoes in 1/2
4. 4
   Cut the broccoli florets into small pieces
5. 5
   Heat the olive oil in a large skillet with the whole garlic clove
6. 6
   Add the vegetables and saute until they are cooked but still crunchy
7. 7
   Add the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes
8. 8
   Bechamel sauce: Bring the milk to a boil
9. 9
   Meanwhile, melt butter in a separate saucepan
10. 10
    Add the flour to the melted butter and cook for 3 minutes, until golden yellow and gives off a nutty aroma
11. 11
    Stir the boiling milk into the butter and flour mixture; whisk and cook continuously for 5 minutes
12. 12
    Season with salt, pepper, and Parmigiano cheese, reserving some for the top of the Lasagne
13. 13
    Grease a 9x13-inch baking dish
14. 14
    Assemble the Lasagne beginning with a layer of béchamel sauce, followed by a sheet of Lasagne and a layer of vegetables
15. 15
    Continue layering for a total of 4 layers
16. 16
    Sprinkle top layer with reserved Parmigiano cheese
17. 17
    Bake at 375°F for about 30 minutes, then let stand for 5 minutes before serving