Saffron Vegetable Lasagna

• 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.

olive oil, hearts, stalks asparagus, zucchini, eggplant, mushrooms, tarragon, parsley, salt, saffron, milk, butter, flour, cheese, noodles

Taken from www.food.com/recipe/saffron-vegetable-lasagna-66122 (may not work)