saffron vegetable lasagna

“this is a wonderful vegetarian dish when fresh produce is in season. i adapted this from barilla.”
1hr 30mins

Ingredients Nutrition


  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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