Vegetable Lasagne
"To prepare this dish with fresh lasagne noodles, follow the directions in the recipe for Lasagne Verde, using 2 portions of homemade pasta. If you want to use fresh artichoke hearts, prepare them as directed in the technique for Preparing Artichoke Hearts, then blanch them for about 5 minutes...."
INGREDIENTS
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6 dried lasagne noodles
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For Vegetables:
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9-ounce package frozen artichoke hearts
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3 cups sliced fresh mushrooms (8 ounces)
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1 cup shredded carrots
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1 tablespoon margarine or butter
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For Sauce:
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1/2 cup sliced green onions
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2 cloves garlic, minced
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1 tablespoon margarine or butter
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1/4 cup all-purpose flour
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1/4 teaspoon pepper
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1 cup half and half, light cream, or milk
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3/4 cup chicken broth
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For Filling:
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10-ounce package frozen chopped spinach, thawed and well drained
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1 cup cream-style cottage cheese, drained
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1/4 cup grated Parmesan cheese
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For Topping:
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1/4 cup grated Parmesan cheese
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