Saffron Vegetable Lasagna - cooking recipe

Ingredients

1/3 cup olive oil
4 artichoke hearts, cubed
6 stalks asparagus, cut into 1/2 inch slices
2 zucchini, cubed
1/2 medium eggplant, cubed
6 mushrooms, sliced
1/2 teaspoon dried tarragon
2 teaspoons chopped fresh parsley
salt & pepper
1 pinch saffron
4 cups milk, heated
1/2 cup butter (8 tbsp)
7 tablespoons flour
1 1/4 cups grated parmigiano-reggiano cheese
9 sheets no-boil lasagna noodles

Preparation

heat milk, add saffron, and let it sit for 30 minutes.
heat oil in a skillet over med-hi heat.
add artichokes, asparagus, zucchini, and eggplant and saute for a few minutes add mushrooms, tarragon, parsley, saute for 3 minutes more, season with salt& pepper to taste.
in a saucepan,over low heat, melt butter.
add flour and cook for 3 minutes, stirring.
add milk, whisking in and bring to a boil.
lower to simmer for 3 more minutes stir in 1 c cheese and season with salt& pepper to taste.
preheat oven to 350.
grease a 13x9x2 pan.
add 3 lasagna noodles.
top with half of the vegetable mixture, and 1/3 of the sauce, repeat.
top with remaining 3 lasagna noodles, sauce, and 1/4 c cheese.
bake 40 minutes until golden and bubbling.