Saffron Lasagna

This ultra- luxe lasagna is one of our all time favorites. Ours is a vegetarian version that can be easily swapped for your favorite fillings. The best part about this recipe is you can make each layer ahead of time, even make the whole lasagna ahead of time and let the flavors really meld together. An easy dinner party staple that will impress family and friends.   

Add saffron to a béchamel, layering in delicious ricotta & spinach filing, and topping with mozzarella and parmesan that sizzles to perfection. 

All ingredients needed:

4 tablespoons butter
4 tablespoons flour
3 cups of whole milk
1 generous pinch Lemonfair Saffron
1 pinch nutmeg (optional)
32 ounces whole milk ricotta
10 ounces baby spinach
1/2 onion or 1 shallot, chopped
2 garlic cloves, minced
1/2 teaspoon Lemonfair’s Spanish Roja Garlic Powder
Salt
Pepper
1/4 cup butter
3 ounces Parmesan finely grated
3/4 pound lasagna noodles (15-18 noodles)
Freshly grated mozzarella & Parmesan for topping

Saffron Bechamel:

Ingredients:

4 tablespoons butter
4 tablespoons flour
3 cups of whole milk
1 generous pinch Lemonfair Saffron
1 pinch nutmeg (optional)
Salt
Pepper

Directions:

Heat milk.

Melt butter in saucepan. Add flour, stirring constantly until the mixture bubbles a little bit but isn’t brown. 

Add the warmed milk, stir until sauce thickens. Bring to a boil then lower heat & cook for 2-3 minutes.

Stir in nutmeg, saffron, salt & pepper, then remove from heat. 

Béchamel can be made ahead and refrigerated for 2-3 days. Cover tightly & add more milk later if it is too thick.

Spinach Ricotta Filling

32 ounces whole milk ricotta
10 ounces baby spinach
1/2 onion or 1 shallot, chopped
2 garlic cloves, minced
1/2 teaspoon Lemonfair’s Spanish Roja Garlic Powder
Salt
Pepper
1/4 cup butter
3 ounces Parmesan finely grated

Directions:

Roughly chop the spinach. 

In a large pot, warm butter over medium. Add onion or shallot and garlic, salt & pepper. Cook, stirring occasionally until the onion is softened, about 5 minutes. 

Add garlic powder, stir, then reduce the heat to medium low. Add spinach, stir to combine. Add a splash of water and cover. Cook until mostly wilted, about 5 minutes. Finish cooking uncovered until totally wilted. 

Drain & press out as much moisture as possible with paper towels. Let cool completely. 

In a food processor, add Parmesan, spinach mix, ricotta, salt & pepper. Pulse until very finely mixed but not puréed. 

Assemble lasagna & cook:

3/4 pound lasagna noodles (15-18 noodles)
Freshly grated mozzarella & Parmesan for topping
Spinach ricotta mixture
Saffron béchamel

Directions:

Boil noodles for about until they are not quite al dente, about 4 minutes. Drain and line in a single layer on baking sheets.

Preheat oven to 375°. 

In a glass pan, start with a thin layer of the saffron béchamel using a rubber spatula. Add a layer of noodles. Then add another thin layer of béchamel, a layer of ricotta spinach mixture, and another layer of noodles. Continue until you have 4-5 layers, ending with béchamel.

Top completely with shredded mozzarella and parmesan. Cover with foil, cook for about 20 minutes. Uncover and cook until cheese browns and bubbles on top, about 5-10 more minutes.

Allow to sit out of the oven for at least 10 minutes. 

Saffron lasagna can be refrigerated and reheated for a day or two.