| 1 box | BARILLA Oven Ready Lasagne |
| 2 cups (1/2 pound) | zucchini |
| 3 cups (1 bunch) | asparagus |
| 1 pint | cherry tomatoes |
| 3 cups | broccoli florets |
| 2 tablespoons | extra virgin olive oil |
| 1 clove | garlic |
| to taste | salt |
| to taste | freshly ground black pepper |
| 4-1/2 cups | milk |
| 4 tablespoons | butter |
| 4 tablespoons | flour |
| 1 cup | Parmigiano cheese, grated |
CUT the zucchini into half moon shaped slices. Cut the asparagus into small pieces on a bias (diagonal). Cut the cherry tomatoes in half. 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 theyare cooked but still crunchy.
ADD the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes.
To prepare the 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 three 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 five minutes.
SEASON with salt, pepper and Parmigiano cheese, reserving some for the top of the lasagne.
GREASE a 13x9 baking dish. Assemble the lasagne beginning with a layer of béchamel sauce, a sheet of lasagne and a layer of vegetables. Continue layering for a total of four layers. Sprinkle top layer with reserved Parmigiano cheese.
BAKE at 375 degrees for about 30 minutes.