in the kitchen   with Barilla
Barilla Lasagne with Fresh Vegetables 
Servings: 4-6

Ingredients:
1 box Barilla Oven Ready Lasagne
2 tablespoons extra virgin olilve oil
1 clove garlic
3 cups asparagus, cut
2 cups zucchini
3 cups broccoli
1 pint cherry tomatoes
To taste salt & black pepper
 
For the béchamel
4 1/2 cups milk
4 tablespoons butter
4 tablespoons flour
To taste salt & black pepper
1 cup Parmigiano cheese
 

Directions:
  1. Cut the zucchini half moon shaped.
  2. Cut the asparagus in small pieces on a bias and the cherry tomatoes in half.
  3. Cut the florets broccoli in small pieces.
  4. Sauté the vegetables with oil and the whole garlic clove for few minutes until the vegetables are cooked but still crunchy.
  5. Add tomatoes, season with salt and pepper and cook for two more minutes.

    Béchamel
  6. Bring milk to boil.
  7. Meanwhile, melt butter, add flour and cook for three minutes.
  8. Stir in boiling milk, whisk and cook continuously for five minutes.
  9. Season with salt, pepper and Parmigiano reserving some for the top of the lasagnem
  10. Grease a 13 x 9 baking dish.
  11. Assemble the lasagne in layering béchamel, veggies and noodles.
  12. Bake at 375 F for about 30 minutes.


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