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ITALIAN RECIPES BY:

  2. Home
  3. Main Ingredient
  4. Pasta
  5. Lasagne with summer vegetables

Lasagne with summer vegetables

barilla vegetarian

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Lasagne with summer vegetables
  • 30%
    601.9 kcal
  • 48%
    23.94 g
  • 32%
    28.6 g
  • 24%
    63.8 g
  • 0%
    0.355 g

    Preparation time

    0:30 min + 0:10 min resting time

    Cooking time

    0:40 min

    Difficulty

    medium

    Servings

    serves 4

Ingredients

  • 10 Barilla Lasagne sheets
  • 150 g courgettes
  • 150 g broccoli
  • 150 g bell peppers
  • 3 ripe tomatoes or Cirio Tuscan chopped tomatoes
  • 1 tbsp. butter
  • 1 tbsp. Filippo Berio extra virgin olive oil
  • Cannamela organic black pepper
  • salt
  • >> For the béchamel:
  • 900 ml Parmalat Zymil milk
  • 40 g butter
  • 40 g flour
  • a pinch of nutmeg
  • salt
  • 60 g Parmareggio organic Parmigiano Reggiano cheese
  • >> Our wine picks:
  • Santa Margherita Chianti Classico Riserva DOCG
  • OR: Masseria Altemura Rosato Salento IGT
  • OR: Tenuta Cà Bolani Pinot Grigio Friuli Aquileia DOC Superiore
  • OR: Zonin Insolia Chardonnay Terre Siciliane IGT
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Method

  1. Cut the courgettes, the broccoli, the bell peppers and the tomatoes into small pieces.
  2. Sauté them in a non-stick pan with 1 tbsp. of butter and 1 tbsp. of olive oil.
  3. Season with salt and pepper and set aside.
  4. For the béchamel sauce: melt the butter in a pot and add the flour, stirring well.
  5. Pour in the milk, stirring constantly to avoid lumps. Season with salt and a pinch of nutmeg, then bring to the boil, while stirring.
  6. Cook for only couple of minutes, until the sauce starts to thickens.
  7. Once the desired consistency is reached, take off the heat and set aside.
  8. Grease a Pyrex or a square oven tray with a little bit of butter.
  9. Spoon over the bottom a layer of béchamel sauce.
  10. Create the first layer with the lasagne sheets, cover it with some of the vegetables and sprinkle with grated parmesan.
  11. Repeat this procedure 5 times, alternating layers of vegetables, pasta and béchamel sauce.
  12. Make sure you leave enough béchamel sauce to completely cover the top layer.
  13. Bake in a preheated oven at 220 °C for 25-30 minutes.
  14. Leave the Lasagne to rest for 10 minutes out of the oven before serving.
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Chef's tip

You can easily make this recipe vegan by replacing the butter with olive oil and regular milk with soy or oat (or other cereal) milk.

Serving suggestion

Serve with vegetable-based side dishes, colourful salads or a light meat-based main course.

Wine selection

Chianti Classico Riserva DOCG, Rosato, Pinot Grigio or Chardonnay.

Family tip

The lasagne sheets do not need cooking before placing in the baking tray. However, this only works if your sauces are not too thick and there is enough liquid to hydrate the pasta! If you prefer to play it safe, scald the pasta sheets in hot boiling water for a couple of minutes before assembling the lasagne or keep your sauce looser.

Dish history

Lasagne is the name of one of the most ancient pasta forms, usually rectangular- or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. In this recipe we suggest a modern, vegetarian version of this typical Italian dish, ideal in Summer, when the featured vegetables are in season!