Barilla Oven-Ready Lasagne with Fresh Vegetables

  • 318
  • 13g
    Total Fat
  • 39g
    Total Carbohydrate
  • 12g
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Ingredients for 12 people

  • 1 box Barilla® Oven-Ready Lasagne
  • 2 cups zucchini, sliced half-moon shape
  • 3 cups asparagus, sliced on the bias (diagonal)
  • 1 pint cherry tomato, cut in half
  • 3 cups broccoli florets, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 4 ½ cups milk
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup Parmigiano-Reggiano cheese, grated


  1. 1
    Prepare the vegetables:
    • Heat the olive oil in a large skillet with the whole garlic clove.
    • Sauté the zucchini, asparagus, and broccoli until they are cooked but still crunchy; add the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes. Set aside.
  2. 2
    Prepare the Béchamel 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 half the Parmigiano cheese.
  3. 3
    Preheat the oven to 375° F. Grease a 13 x 9 inch baking dish.
  4. 4
    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 remaining Parmigiano cheese.
  5. 5
    Bake for 30 minutes, then let stand for 5 minutes before serving.

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