Saffron Vegetable Lasagna
Elevate your pasta night with this decadent Saffron Vegetable Lasagna, a vibrant twist on the classic comfort dish. Bursting with layers of creamy saffron-infused béchamel sauce, tender zucchini, carrots, and spinach, and a trio of melted cheeses—ricotta, mozzarella, and parmesan—this recipe offers a rich and aromatic fusion of flavors. The subtle golden hue and floral aroma of saffron add an irresistible elegance to each bite, while the hearty vegetables ensure a wholesome, satisfying experience. Perfect for family dinners or special gatherings, this lasagna is as visually stunning as it is delicious. Serve it warm and watch it disappear—your guests won’t be able to resist!
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets
- 0.5 teaspoons Saffron threads
- 4 cups Whole milk
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Ricotta cheese
- 1.5 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 2 medium Zucchini, thinly sliced
- 2 medium Carrots, shredded
- 4 cups Spinach
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Fill a large pot with water and boil the lasagna sheets until they're al dente. Drain and set aside.
In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 5-7 minutes to release their flavor and color.
To make the saffron béchamel, heat the butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for about 2 minutes to form a smooth roux.
Gradually add the milk, whisking constantly to prevent lumps. Stir in the saffron water, salt, pepper, and nutmeg. Simmer on low for 5-7 minutes, until the sauce thickens to a creamy consistency. Set aside.
Heat olive oil in a skillet over medium heat. Sauté the garlic until fragrant, about 1 minute. Add the spinach, zucchini, and shredded carrots, cooking for 5-7 minutes, until the vegetables are tender. Season with a pinch of salt and let cool slightly.
In a medium bowl, mix ricotta cheese with 1 cup of the grated parmesan. Set aside.
Spread a thin layer of the saffron béchamel sauce onto the bottom of a 9x13-inch baking dish.
Layer 3 lasagna sheets over the sauce. Spread another generous layer of béchamel, followed by some of the ricotta mixture, a handful of cooked vegetables, and a sprinkle of shredded mozzarella. Repeat this layering process (sheets, béchamel, ricotta, vegetables, mozzarella) three more times, finishing with a layer of béchamel and the remaining parmesan cheese on top.
Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden on top.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 711 mg | 55% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
