saffron vegetable lasagna |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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this is a wonderful vegetarian dish when fresh produce is in season. i adapted this from barilla. 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.
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