Saffron Vegetable Lasagna

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.