Saffron Vegetable Lasagna Recipe

Name: Saffron Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

884

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1/3 cup olive oil, 4 artichoke hearts, cubed, 6 stalks asparagus, cut into 1/2 inch slices, 2 zucchini, cubed, and more.

Yes, Saffron Vegetable Lasagna 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!

Saffron Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions