Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano) Recipe

Name: Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles (non-boil); 3 tablespoons extra virgin olive oil; 2 cups mushrooms, sliced; 1 cup zucchini, chopped; ½ cup artichoke heart, chopped; ½ cup onion, chopped; ½ cup carrot, finely chopped; ½ cup celery, finely chopped; ½ cup broccoli, finely chopped; ½ cup red bell pepper, chopped (may substitute yellow or green pepper); ⅛ cup white wine; ⅛ teaspoon saffron; ½ cup butter; ½ cup flour; 1 ½ teaspoons salt; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon crushed red pepper flakes (more if you choose); 4 cups milk; ¼ cup freshly grated parmigiano-reggiano cheese

Servings: persons

12 lasagna noodles (non-boil)
3 tablespoons extra virgin olive oil
2 cups mushrooms, sliced
1 cup zucchini, chopped
½ cup artichoke heart, chopped
½ cup onion, chopped
½ cup carrot, finely chopped
½ cup celery, finely chopped
½ cup broccoli, finely chopped
½ cup red bell pepper, chopped (may substitute yellow or green pepper)
⅛ cup white wine
⅛ teaspoon saffron
½ cup butter
½ cup flour
1 ½ teaspoons salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon crushed red pepper flakes (more if you choose)
4 cups milk
¼ cup freshly grated parmigiano-reggiano cheese

1
Preheat oven to 350 degrees F.
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.

1734

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 lasagna noodles (non-boil), 3 tablespoons extra virgin olive oil, 2 cups mushrooms, sliced, 1 cup zucchini, chopped, and more.

Yes, Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano)

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