Saffron Vegetable Lasagna

Name: Saffron Vegetable Lasagna
Ingredients: 1/3 cup olive oil; 4 artichoke hearts, cubed; 6 stalks asparagus, cut into 1/2 inch slices; 2 zucchini, cubed; 1/2 medium eggplant, cubed; 6 mushrooms, sliced; 1/2 teaspoon dried tarragon; 2 teaspoons chopped fresh parsley; salt & pepper; 1 pinch saffron; 4 cups milk, heated; 1/2 cup butter (8 tbsp); 7 tablespoons flour; 1 1/4 cups grated parmigiano-reggiano cheese; 9 sheets no-boil lasagna noodles

15 ingredients

13 steps

Ingredients

1/3 cup olive oil
4 artichoke hearts, cubed
6 stalks asparagus, cut into 1/2 inch slices
2 zucchini, cubed
1/2 medium eggplant, cubed
6 mushrooms, sliced
1/2 teaspoon dried tarragon
2 teaspoons chopped fresh parsley
salt & pepper
1 pinch saffron
4 cups milk, heated
1/2 cup butter (8 tbsp)
7 tablespoons flour
1 1/4 cups grated parmigiano-reggiano cheese
9 sheets no-boil lasagna noodles

Directions

1

heat milk, add saffron, and let it sit for 30 minutes.
2

heat oil in a skillet over med-hi heat.
3

add artichokes, asparagus, zucchini, and eggplant and saute for a few minutes add mushrooms, tarragon, parsley, saute for 3 minutes more, season with salt& pepper to taste.
4

in a saucepan,over low heat, melt butter.
5

add flour and cook for 3 minutes, stirring.
6

add milk, whisking in and bring to a boil.
7

lower to simmer for 3 more minutes stir in 1 c cheese and season with salt& pepper to taste.
8

preheat oven to 350.
9

grease a 13x9x2 pan.
10

add 3 lasagna noodles.
11

top with half of the vegetable mixture, and 1/3 of the sauce, repeat.
12

top with remaining 3 lasagna noodles, sauce, and 1/4 c cheese.
13

bake 40 minutes until golden and bubbling.