Lasagne With Vegetables and Saffron (Lasagne/Verdur

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions