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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Main Dish Pasta Vegetarian Lasagna Dietary One Dish Meal Pasta Rice And Grains 4 Hours Or Less

Saffron Vegetable Lasagna

This is a wonderful vegetarian dish when fresh produce is in season. I adapted this from barilla.

Steps

Heat milk , add saffron , and let it sit for 30 minutes.
Heat oil in a skillet over med-hi heat.
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.
In a saucepan , over low heat , melt butter.
Add flour and cook for 3 minutes , stirring.
Add milk , whisking in and bring to a boil.
Lower to simmer for 3 more minutes stir in 1 c cheese and season with salt& pepper to taste.
Preheat oven to 350.
Grease a 13x9x2 pan.
Add 3 lasagna noodles.
Top with half of the vegetable mixture , and 1 / 3 of the sauce , repeat.
Top with remaining 3 lasagna noodles , sauce , and 1 / 4 c cheese.
Bake 40 minutes until golden and bubbling.

Ingredients

olive oil, artichoke hearts, asparagus, zucchini, eggplant, mushrooms, dried tarragon, fresh parsley, salt & pepper, saffron, milk, butter, flour, parmigiano-reggiano cheese, no-boil lasagna noodles