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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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From BHG. Ingredients:
9 dried lasagna noodles |
1 (9 ounce) package frozen artichokes, thawed |
3 tablespoons olive oil |
2 tablespoons dry white wine |
1 1/2 lbs asparagus, trimmed and cut into bite-size pieces |
1 cup chopped carrot |
1/2 cup finely chopped shallot |
3 garlic cloves, minced |
3 cups quartered mushrooms |
1 cup chopped zucchini |
1/2 cup frozen peas, thawed |
6 tablespoons butter |
1/2 cup all-purpose flour |
4 cups milk |
2 tablespoons dried basil, crushed |
2 tablespoons dried parsley, crushed |
2 small bay leaves |
1 cup shredded parmesan cheese |
Directions:
1. Cook lasagna noodles according to the package directions; drain; rinse with cold water and drain again.
2. Quarter artichokes lengthwise; drain well.
3. In a large skillet, cook shallots and garlic in 2 tablespoons oil over medium heat until tender.
4. Add in asparagus, carrots, mushrooms, zucchini, and peas; cook/stir for about 5 minutes or until vegetables are tender.
5. In a large saucepan, melt the butter over medium heat; stir in the flour until smooth.
6. Cook and stir for 2 minutes mor or until mixture begins to brown.
7. Stir in milk; add in basil, parsley, and bay leaves.
8. Cook and stir until thickened and bubbly.
9. Remove and discard bay leaves.
10. Stir in vegetable mixture, artichokes, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
11. Arrange 3 noodles in a greased 3-quart rectangular casserole dish.
12. Spoon one-third of the vegetable mixture over noodles; sprinkle with 1/3 cup of cheese.
13. Repeat layers twice.
14. Bake, uncovered, at 350° for 30 minutes or until golden.
15. Let stand 10-15 minutes before cutting into squares and serving.
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