Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano)

“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)!!”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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