| 12 sheets | BARILLA Oven Ready Lasagne |
| 3 tablespoons | extra virgin olive oil |
| 2 cups (6 ounces) | mushrooms, sliced |
| 1 cup | zucchini, chopped |
| 1/2 cup (3 ounces) | artichoke hearts, chopped |
| 1/2 cup | onion, chopped |
| 1/2 cup | carrots, finely chopped |
| 1/2 cup | celery, finely chopped |
| 1/2 cup | broccoli, finely chopped |
| 1/2 cup | red bell pepper, chopped (may substitute yellow or green pepper) |
| 1/14 cup | white wine |
| 1/8 teaspoon | saffron powder |
| 1/2 cup (1 stick) | butter |
| 1/2 cup | flour |
| 1-1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 4 cups | milk |
| 1/4 cup | freshly 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.