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

• 12 lasagna noodles (non-boil)
• 3 tablespoons extra virgin olive oil
• 2 cups mushrooms, sliced
• 1 cup zucchini, chopped
• 12 cup artichoke heart, chopped
• 12 cup onion, chopped
• 12 cup carrot, finely chopped
• 12 cup celery, finely chopped
• 12 cup broccoli, finely chopped
• 12 cup red bell pepper, chopped (may substitute yellow or green pepper)
• 18 cup white wine
• 18 teaspoon saffron
• 12 cup butter
• 12 cup flour
• 1 12 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 18 teaspoon crushed red pepper flakes (more if you choose)
• 4 cups milk
• 14 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.

lasagna noodles, extra virgin olive oil, mushrooms, zucchini, onion, carrot, celery, broccoli, red bell pepper, white wine, saffron, butter, flour, salt, ground black pepper, red pepper, milk, cheese

Taken from www.food.com/recipe/lasagne-with-vegetables-and-saffron-lasagne-verdure-zafferano-405003 (may not work)