Lasagne With Vegetables And Saffron (lasagne/verdure/zafferano)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 12 lasagna noodles (non-boil)
• 3 tablespoons extra virgin olive oil
• 2 cups mushrooms, sliced
• 1 cup zucchini, chopped
• 1/2 cup artichoke heart, chopped
• 1/2 cup onion, chopped
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup broccoli, finely chopped
• 1/2 cup red bell pepper, chopped (may substitute yellow or green pepper)
• 1/8 cup wine
• 1/8 teaspoon saffron
• 1/2 cup butter
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon crushed red pepper flakes (more if you choose)
• 4 cups milk
• 1/4 cup freshly grated parmigiano-reggiano cheese

Recipe

• 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.