Italian Recipes - Vegetable Lasagna

Ingredients     

• 3 tbsp olive oil

• 1 9-ounces package frozen artichoke hearts, thawed, quartered

• 2 tbsp dry white wine

• 1 1/2 ponds fresh asparagus, trimmed and cut into bite-size pleces

• 1 cup shopped carrot

• 4 shallots, finely chopped

• 3 cloves garlic, minced

• 3 cups fresh mushrooms, quartered

• 1 cup chopped zucchini

• 1/2 cup loose-pack frozen peas, thawed

• 6 tbsp butter or margarine

• 1/2 cp all-purpose flour

• 4 cups milk

• 2 small bay leaves

• 9 dried lasagna noodles

• 1/2 cup snipped fresh basil

• 1/2 cup snipped fresh parsley

• 1 cup finely shredded Parmesan cheese (4 ounces)

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Method:

1. In a large skillet heat 1 tbsp of the oil over medium heat, Add artichokes; cook and stir for 5 minutes. Add wine; cook and stir for 1 minute. Transfer to a bowl, in a covered large saucepan cook asparagus and carrot in boiling water for 2 minutes; drain.

2. In the same skillet cook shallots and garlic in remaining oil until tender. Add asparagus, carrot, mushrooms, zucchini, and peas; cook and stir 5 minutes more.

3. Preheat oven to 350F. in the large saucepan melt butter over medium heat; stir in flour until smooth. Cook and stir about 2 minutes or until mixture begins to brown.

4. Stir in milk all at once. Add bay leaves. Cook and stir until thickened and bubbly. Discard bay leaves. Stir in zucchini mixture, artichokes, 3/4 tsp salt, and 1/4 tsp black pepper.

5. Arrange three lasagna noodles in a greased 3-quart rectangular baking dish. Spoon one-third of the vegetable mixture over noodles; sprinkle with 1/4 cup basil, 1/4 cup parsley, and 1/3 cup Parmesan cheese.

6. Repeat the layers. Top with remaining noodles, vegetables mixture, and Parmesan. Bake about 30 minutes or until golden brown. Let stand 10 minutes.