Vegetarian Lasagna

From BHG.

• Ready In: 1 hr 30 mins
• Serves: 8-10

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.