Spinach Artichoke Lasagna

This recipe is here by the request of Anne H. I made it several weeks ago when Jon’s students came over for Sunday lunch. Actually, I also made a traditional lasagna, too, but I wanted to have something for any of his students who might be vegetarian. It was really good. And, the recipe is pretty easy to put together even though it looks kind of long. I encourage you to try it. If you do choose to use traditional (boil) lasagna noodles, you should boil them first — but probably not all the way. I personally prefer the texture of no-boil noodles. This recipe also freezes and reheats well. Enjoy!

Ingredients:
12 lasagna noodles (I use Barilla no-boil kind)
3 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup white wine
1/4 cup chopped fresh basil or 1 tablespoon dried
2 cans artichoke hearts, drained (not the marinated kind)
1 (10 ounce) box frozen chopped spinach, partially thawed
1 cup chopped roasted sweet red peppers
3 tablespoons butter
3 tablespoons unbleached flour
2 cups light cream
1 cup milk
1 cup grated mozzarella cheese
3 tablespoons grated parmesan cheese
1/8 teaspoon grated nutmeg
1 cup ricotta cheese
1 egg, lightly beaten
3-4 tablespoons seasoned dry bread crumbs

Directions:
In a large nonstick frying pan over medium heat, warm the oil.
Add the onions; cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the garlic and stir for 30 seconds.
Stir in the wine and basil; bring to a boil.
Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
Remove the lid and cook until all the liquid has evaporated.
Set aside.
In a 1-quart saucepan over medium heat, melt the butter.
Whisk in the flour; cook for 1 minute.
Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. Mix together mozzarella, ricotta, and egg in separate bowl.
Preheat the oven to 350°.
Coat a 9×13 inch glass or ceramic baking dish with nonstick spray.
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
Top with 4 of the noodles; spread with half of the artichoke mixture.
Layer 1/3 of cheese mixture.
Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
Repeating the layering.
Top with the remaining 4 noodles.
Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
Cover with foil and bake for 30 minutes.
Uncover and bake for 10 to 15 minutes, or until bubbly.
Let stand for 10 minutes before serving.