Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Awesome! Enjoyed it thoroughly - prepared as I have a few friends that don't like vegetables - and once they tasted this they continued to eat and eat and eat!!!Found on the Barilla pasta site. Paired it with red wine, a nice salad of tomato slices with a nice vinaigrette and a fruit salad with all the wonderful fruits in bloom at this time of the year (end of August)!! Ingredients:
12 lasagna noodles (non-boil) |
3 tablespoons extra virgin olive oil |
2 cups mushrooms, sliced |
1 cup zucchini, chopped |
1/2 cup artichoke heart, chopped |
1/2 cup onion, chopped |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup broccoli, finely chopped |
1/2 cup red bell pepper, chopped (may substitute yellow or green pepper) |
1/8 cup white wine |
1/8 teaspoon saffron |
1/2 cup butter |
1/2 cup flour |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon crushed red pepper flakes (more if you choose) |
4 cups milk |
1/4 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 350ºF.
2. Heat 2 tablespoons oil in large skillet over medium-high heat.
3. Saute mushrooms, zucchini, artichokes, onion, carrot, celery, broccoli, peppers and wine; cook 7 minutes or until vegetables are tender.
4. Melt butter in medium saucepan over medium heat.
5. Stir in flour, salt, pepper; & crushed red pepper, cook, stirring constantly, 2 minutes.
6. Whisk in milk stirring frequently until sauce thickens, approximately 10 minutes.
7. Pour sauce over vegetable mixture; combine.
8. TO ASSEMBLE:.
9. Spread 1 tablespoon oil over bottom of 9x13 inch baking dish.
10. Spread 1/4 of vegetable mixture in dish; top with 3 lasagna sheets.
11. Repeat layers twice; spread remaining vegetable mixture on top.
12. Sprinkle with cheese; cover with foil.
13. Bake 25 minutes or until bubbly.
14. Let stand 10 minutes before cutting.
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