Recipe by chia
this is a wonderful vegetarian dish when fresh produce is in season. i adapted this from barilla.
Top Review by Mimi Bobeck
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.
- 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 See How It's Made
- 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.