Artichoke Lasagna
| Yield: | 8 Servings |
| Categories: |
| 9 | Lasagna noodles | |
| 2 | ts | Olive oil |
| 1 | md | Onion; chopped |
| 3 | Garlic cloves; minced | |
| 1 | c | Low-sodium vegetable stock |
| 1/4 | c | Chopped fresh basil |
| 2 | Boxes (9 ounces each) frozen artichoke hearts, partially thawed | |
| 1 | Box (10 ounces) frozen chopped spinach, partially thawed | |
| 1 | c | Chopped roasted sweet red peppers |
| 1 | ts | Margarine |
| 1 1/2 | ts | Unbleached flour |
| 1 | cn | (12 ounces) evaporated skim milk |
| 1 1/2 | tb | Grated Parmesan cheese |
| 1/8 | ts | Grated nutmeg |
| 3 | tb | Seasoned dry bread crumbs |
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