Ingredients
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1 1/2 tablespoons olive oil
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1 (10 ounce) package frozen artichoke hearts, thawed and sliced
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2 (14 ounce) cans black olives, halved
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1 red onion, chopped
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3 stalks celery, diced
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10 green onions, sliced
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2 small zucchini, diced
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1 large roasted red pepper, diced
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1 (10 ounce) package frozen spinach, thawed
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2 tablespoons fresh diced garlic
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2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
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3 tablespoons fresh sweet basil, chopped
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15 lasagna noodles, cooked according to package instructions
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8 ounces asiago cheese, shredded (or feta if you would prefer)
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6 tablespoons butter
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1/2 cup flour
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5 cups milk
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10 ounces sun-dried tomatoes packed in oil, drained and diced
Instructions
- Preheat oven to 375 degrees F.
- Heat oil in a large pot over medium-high heat.
- Add red onion, green onion, garlic and celery.
- Saute until onion is translucent and celery starts to soften.
- Add other veggies, one by one, stirring before adding the next.
- Cover and cook 5 minutes, stirring once.
- Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
- Season with salt and pepper.
- Melt butter in large sauce pan over medium heat.
- Whisk in flour.
- Whisk 2 minutes.
- Gradually whisk in milk.
- Cook until mixture comes to a boil, whisking often.
- Remove from heat and season with salt and pepper.
- Spoon 1 cup of sauce over bottom of your lasagna pan.
- Arrange 5 lasagna noodles atop sauce, overlapping slightly.
- Spoon half of vegetables over noodles.
- Spoon 1 1/2 cups sauce over veggies.
- Sprinkle 1/3 of your cheese over sauce.
- Repeat each layer once.
- Top with the last 5 lasagna noodles.
- Spoon remaining sauce over noodles.
- Top with remaining cheese.
- This is where you would refrigerate for later use, just cover tightly.
- Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
- Remove from oven and allow to stand for at least 10-15 minutes before slicing.