saffron vegetable lasagna

this is a wonderful vegetarian dish when fresh produce is in season. i adapted this from barilla.

• Ready In: 1 hr 30 mins
• 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

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.