saffron vegetable lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
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
- heat milk, add saffron, and let it sit for 30 minutes.
- heat oil in a skillet over med-hi heat.
- 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.
- in a saucepan,over low heat, melt butter.
- add flour and cook for 3 minutes, stirring.
- add milk, whisking in and bring to a boil.
- lower to simmer for 3 more minutes stir in 1 c cheese and season with salt& pepper to taste.
- preheat oven to 350.
- grease a 13x9x2 pan.
- add 3 lasagna noodles.
- top with half of the vegetable mixture, and 1/3 of the sauce, repeat.
- top with remaining 3 lasagna noodles, sauce, and 1/4 c cheese.
- bake 40 minutes until golden and bubbling.
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Reviews
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This is a gourmet lasagna. the only thing traditional about this is the pasta used. I happened to love, love love it, but, my American host family needed some time to get used to it. They liked it, but their taste buds were expecting something more traditional. There's no red sauce or mozzerrella, so it is different for them. I think I will make it again for them before I leave and see if I can't this up to a 5 star rating.
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This is very good and my even my picky ds loved this, but I didn't have enough sauce to cover the lasagna noodles, so I added more milk to the pan (and a bit more cheese) so the lasagna noodles would cook. Next time I will start with more milk (about 1/2 - 1 cup more than indicated or pre-cook the noodles. However, this is a great dish for a vegetarian meal and one which we will be having again. Thanks for sharing!
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
<p> </p>
<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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