Easy Alfredo Vegetable Lasagne

• 8-10 sheets no-cook lasagne noodles
• Sauce ingredients:
• 1/2 cup butter
• 2 cups grated parmesan cheese
• 2 cups half & half or milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon fresh grated nutmeg
• Filling ingredients:
• 1 14oz. can articoke hearts, drained and diced
• 1 12oz. jar roasted red peppers, drained and diced
• 1 bag frozen chopped spinach, thawed and squeezed to drain
• 16oz. ricotta cheese
• 6-8 slices provelone cheese
• 2 cups shredded mozzerella cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Make sauce:
2. In medium pan, melt 1/2 cup butter. Slowly ad 2 cups half & half or milk. Whisk in 2 cups grated parmesan cheese. Heat to just boiling, stirring constantly. Add salt, pepper and nutmeg and set aside.
3. In a 9 x 13 pan, pour in a few Tablespoons of sauce to coat bottom. Layer 4 or 5 sheets of noodles to cover bottom. Spread 1/2 of the ricotta cheese over dry noodles. Layer 1/2 of the spinach, 1/2 of the roasted red peppers and 1/2 of the artichoke hearts. Pour 1/2 of remaining sauce over vegetables and top with all of the provelone cheese. Repeat layers starting with noodles and ending with sauce, but top with grated mozzerella cheese. Sprinkle top with salt & pepper. Cover loosly with foil and bake at 325 degrees for 30 minutes. Remove foil and bake an additional 15-20 minutes till bubbly and cheese is melted.

noodles, butter, parmesan cheese, milk, salt, pepper, nutmeg, filling ingredients, articoke hearts, red peppers, spinach, ricotta cheese, provelone cheese, mozzerella cheese, salt, pepper

Taken from www.epicurious.com/recipes/member/views/easy-alfredo-vegetable-lasagne-1209471 (may not work)