Vegetarian Lasagna

Directions

1. 1
   Cook lasagna noodles according to the package directions; drain; rinse with cold water and drain again.
2. 2
   Quarter artichokes lengthwise; drain well.
3. 3
   In a large skillet, cook shallots and garlic in 2 tablespoons oil over medium heat until tender.
4. 4
   Add in asparagus, carrots, mushrooms, zucchini, and peas; cook/stir for about 5 minutes or until vegetables are tender.
5. 5
   In a large saucepan, melt the butter over medium heat; stir in the flour until smooth.
6. 6
   Cook and stir for 2 minutes mor or until mixture begins to brown.
7. 7
   Stir in milk; add in basil, parsley, and bay leaves.
8. 8
   Cook and stir until thickened and bubbly.
9. 9
   Remove and discard bay leaves.
10. 10
    Stir in vegetable mixture, artichokes, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
11. 11
    Arrange 3 noodles in a greased 3-quart rectangular casserole dish.
12. 12
    Spoon one-third of the vegetable mixture over noodles; sprinkle with 1/3 cup of cheese.
13. 13
    Repeat layers twice.
14. 14
    Bake, uncovered, at 350 for 30 minutes or until golden.
15. 15
    Let stand 10-15 minutes before cutting into squares and serving.