Easy Alfredo Vegetable Lasagne

• 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
• 8-10 sheets no-cook lasagne noodles
• 1 14oz can artichoke hearts, drained and diced
• 1 12oz jar roasted red peppers, drained and diced
• 1 box frozen chopped spinach, thawed and squeezed to drain
• 16 oz ricotta cheese
• 6-8 slices provolone cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Make sauce:
2. In medium pan, melt 1/2 cup butter. Slowly add 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 provolone cheese. Repeat layers starting with noodles and ending with sauce, but top with grated mozzarella 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 until bubbly and cheese is melted.

butter, parmesan cheese, milk, salt, pepper, nutmeg, noodles, hearts, red peppers, spinach, ricotta cheese, provolone cheese, mozzarella cheese, salt, pepper

Taken from www.epicurious.com/recipes/member/views/easy-alfredo-vegetable-lasagne-50085259 (may not work)