Golden Saffron Lasagna

A silky saffron cream made with our Saffron Latte Powder folds into layers of tender noodles, slow-cooked vegetables, and a trio of melty cheeses. 

Grounding, aromatic, and naturally golden, it’s a beautiful weekend ritual or a soothing weeknight meal that fills the kitchen with calm.

Servings: 4–6 | Prep: 25 min | Cook: 45 min

Ingredients

Saffron Cream Sauce

• 4 tbsp organic butter or ghee (or organic olive oil for vegan)

• 4 tbsp organic einkorn flour 

• 4 cups organic whole milk (or organic oat/cashew milk for dairy-free)

• 2 tbsp The Fullest Saffron Latte Powder

• ½ tsp fine sea salt

• Freshly cracked organic black pepper
  
  

Hearty Veggie Sauce

• 2 tbsp organic olive oil
  
  

• 1 medium organic onion, finely chopped
  
  

• 3 organic garlic cloves, minced
  
  

• 1 large organic carrot, finely diced
  
  

• 1 medium organic zucchini, finely diced
  
  

• 1 jar (24 oz) organic crushed tomatoes
  
  

• 1 tsp organic dried oregano
  
  

• ½ tsp organic smoked paprika
  
  

• Organic sea salt + black pepper, to taste
  
  

Cheese & Pasta

• 12 sheets organic lasagna noodles (or fresh, high-quality organic egg pasta)
  
  

• 1½ cups organic whole-milk ricotta (or raw, organic sheep’s milk ricotta if available)
  
  

• 2 cups organic raw mozzarella, shredded
  
  

• ½ cup freshly grated organic raw Parmesan 

Instructions

1. Make Saffron Cream Sauce: Melt butter, whisk in flour. Slowly add milk until smooth. Stir in saffron powder, salt, pepper. Simmer 8–10 min until thickened.
   
   

2. Cook Veggie Sauce: Sauté onion + garlic in olive oil. Add carrot, zucchini, cook until golden. Stir in tomatoes, oregano, paprika, salt, pepper. Simmer 15–20 min.
   
   

3. Prepare Noodles: Cook according to package; drain and lay flat.
   
   

4. Assemble: Preheat oven to 375°F (190°C). Spread sauce in a 9x13 dish. Layer noodles, veggie sauce, ricotta, saffron cream. Repeat, finishing with cream + mozzarella + Parmesan.
   
   

5. Bake: Cover with parchment/foil; bake 25 min. Uncover and bake 15–20 min until bubbling and golden.
   
   

6. Serve: Rest 10 min. Garnish with organic basil or parsley.