Barilla® Lasagna with Vegetables and ..

Cooking Instructions

Steps:

1. Heat milk in saucepan until bubbles begin to form around edge; stir in saffron. Remove from heat and let steep 30 minutes.

2. Heat oil in large skillet over medium heat. Sauté artichoke hearts, asparagus, zucchini and eggplant 2 minutes. Add mushrooms and cook 2 minutes, stirring frequently. Season with salt and pepper to taste. Set aside.

3. Melt butter in large saucepan over medium heat. Whisk in flour until smooth and cook 3 minutes, stirring frequently. Add milk in a steady stream, whisking constantly. Bring mixture to boiling. Simmer 3 minutes, stirring frequently. Whisk in 1 cup of the Parmigiano cheese until melted.

4. Spread small amount of sauce over bottom of buttered 13 x 9-inch baking pan. Top with 3 lasagna sheets. Cover with half of the vegetable mixture and one-third of the sauce. Repeat layers once. Top with remaining 3 lasagna sheets and sauce, making sure sheets are completely covered with sauce.

5. Bake in preheated 350°F oven 25 minutes. Remove and sprinkle with remaining 1/4 cup Parmesan cheese. Bake an additional 15 to 20 minutes or until top is golden. Let stand 10 minutes before slicing.