RECIPE WHITE VEGETABLE LASAGNA

(Makes one 9-by-13-inch pan)

INGREDIENTS

1 pound lasagna noodles, cooked and patted dry

1⁄4 cup olive oil (plus more for brushing pan)

2 cups onion, chopped

2 cups carrot, chopped 1Tablespoon garlic, minced 2 cups frozen artichoke hearts, small dice

4 cups fresh spinach, destemmed and sliced

1 cup red bell peppers, roasted and diced

1⁄4 cup fresh parsley, minced

Salt and white pepper, to taste

4 ounces mozzarella cheese, shredded Bechamel:

1⁄2 cup unsalted butter 1⁄2 cup flour

6 cups whole milk

1cup parmesan cheese, grated

1⁄4 teaspoon nutmeg Salt and white pepper, to taste

INSTRUCTIONS

To make béchamel sauce, melt butter in a large saucepan.

Add flour and whisk to form a roux; there shouldn’t be any lumps.

Bring roux to a boil and cook for 1to 2minutes, but do not brown.

While whisking constantly, slowly add milk.

Bring béchamel to a full boil before removing from the heat. Sauce should be thick enough to coat the back of a spoon.

Once off the heat, stir in parmesan cheese, nutmeg and salt and pepper. Separate out about 2 cups of béchamel sauce.

In a large saute pan, heat oil and cook onion and carrot until just tender.

Add garlic, artichoke hearts, spinach and bell pepper and cook until spinach has wilted.

Season, to taste, with salt and pepper. Combine all but 2 cups of bechamel sauce with vegetables and parsley. Preheat the oven to 350 degrees.

To build lasagna, brush a 9-by-13-inch baking dish with olive oil.

Use about one-half a cup of reserved béchamel sauce to coat the bottom of the pan. Arrange 3 or 4 of the lasagna noodles in a single layer over the béchamel sauce. Place one-third of the vegetable mixture on top of the lasagna noodles.

Top with another layer of lasagna noodles and another third of the vegetable mixture.

Repeat one more time. Top the final vegetable layer with another layer of noodles and then finish with remaining reserved béchamel sauce.

Top lasagna with shredded mozzarella cheese and bake until golden brown on top and bubbling-hot, about 35 to 45 minutes.

Let stand for 10-15 minutes before cutting and serving. — Courtesy of Loretta Paganini School of Cooking instructor Kate Csepegi