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Lasagne with Vegetables and Saffron (Lasagne con Verdure e Zafferano)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: Lombardia

Wine pairing: Red

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Ingredients

12 sheetsBARILLA Oven Ready Lasagne
3 tablespoonsextra virgin olive oil
2 cups (6 ounces)mushrooms, sliced
1 cupzucchini, chopped
1/2 cup (3 ounces)artichoke hearts, chopped
1/2 cuponion, chopped
1/2 cupcarrots, finely chopped
1/2 cupcelery, finely chopped
1/2 cupbroccoli, finely chopped
1/2 cupred bell pepper, chopped (may substitute yellow or green pepper)
1/14 cupwhite wine
1/8 teaspoonsaffron powder
1/2 cup (1 stick)butter
1/2 cupflour
1-1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
4 cupsmilk
1/4 cupfreshly grated Parmigiano Reggiano cheese


PREHEAT oven to 350 degrees.
HEAT 2 tablespoons oil in large skillet over medium-high heat. Saute mushrooms, zucchini, artichokes, onion, carrot, celery, broccoli, peppers and wine; cook 7 minutes or until vegetables are tender.
MELT butter in medium saucepan over medium heat. Stir in flour, salt and pepper; cook, stirring constantly, 2 minutes. Whisk in milk stirring frequently until sauce thickens, approximately 10 minutes. Pour sauce over vegetable mixture; combine.
TO ASSEMBLE:
Spread 1 tablespoon oil over bottom of 9x13 inch baking dish. Spread 1/4 of vegetable mixture in dish; top with 3 lasagna sheets. Repeat layers twice; spread remaining vegetable mixture on top. Sprinkle with cheese; cover with foil. Bake 25 minutes or until bubbly. Let stand 10 minutes before cutting




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