“From BHG.”
1hr 30mins

Ingredients Nutrition


  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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