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5

Summer Vegetable Skillet Lasagna

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 3 tablespoons butter
  • 3 tablespoon flour
  • 3 cups reduced fat milk
  • salt and pepper
  • 1 dash nutmeg
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 zucchini thinly sliced
  • 1 small eggplant peeled and diced
  • 1 small bunch asparagus chopped
  • 2 cups cherry tomatoes halved
  • ¼ cup fresh corn from 1 ear
  • ¼ cup crush red pepper flakes
  • 1 package Barilla Whole Grain Lasagne broken into thirds
  • 1 cup reduced fat ricotta cheese
  • 4 ounces fresh mozzarella shredded
  • ¼ cup fresh basil shredded

Instructions

  • Melt the butter in a small saucepan set over medium-low heat. Whisk in the flour and cook 3-4 minutes, or until light golden brown. Very slowly whisk in the milk. Bring to a simmer and cook 5 minutes. Season with salt, pepper, and nutmeg.
  • Heat the oil in a 5 quart sauté pan set over medium heat. Add the onion and cook for about 8 minutes, or until translucent. Add the garlic and cook 1 minute. Stir in the vegetables and red pepper flakes; cook 5-6 minutes, or until the vegetables begin to soften. Season with salt. Add the lasagna to the pan; pour the sauce over the top.
  • Cover and cook 25 minutes, stirring occasionally, until the pasta is tender. Drop tablespoons of ricotta over the top of the lasagna, then cover with shredded mozzarella. Cover and cook 5 minutes, or until the cheese is melted. Remove from heat and top with fresh basil.
  • Let the lasagna sit for 5-10 minutes before serving.