Béchamel
1. Bring milk to boil.
2. Meanwhile, melt butter, add flour and cook for three minutes.
3. Stir in boiling milk, whisk and cook continuously for five minutes.
4. Season with salt, pepper and Parmigiano cheese, reserving some cheese for the top of the lasagna.
Steps:
1. Cut the zucchini half moon shaped.
2. Cut the asparagus into small pieces on a bias and the cherry tomatoes in half.
3. Cut the broccoli florets into small pieces.
4. Sauté the vegetables with oil and the whole garlic clove for a few minutes until the vegetables are cooked but still crunchy.
5. Add tomatoes, season with salt and pepper and cook for two more minutes.
6. Grease a 13x9 baking dish.
7. Assemble the lasagna in layering béchamel, vegetables and noodles.
8. Bake at 375 F for about 30 minutes.
Veggie-lovers lasagna with garlic and fresh Parmigiano.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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