Avocado-Vegetable Lasagna

• 2 (15-ounce) containers ricotta cheese
• 2 (6-ounce) packages shredded Italian cheese blend
• 3 large eggs
• 1/4 cup chopped fresh basil
• 1/4 teaspoon ground red pepper
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (6-ounce) jar oil-packed artichoke hearts
• 3 large GENUINE CALIFORNIA AVOCADOS, peeled and chopped
• 4 green onions, sliced
• 2 tablespoons butter or margarine
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups whipping cream
• 1 1/2 cups shredded Parmesan cheese, divided
• 12 lasagna noodles, cooked

1. Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
2. Drain artichoke hearts, reserving oil. Coarsely chop artichokes. Stir together artichoke, reserved oil, chopped avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
3. Melt butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese.
4. Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a lightly greased 13- x 9-inch baking dish.
5. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.
6. Bake, covered, at 400u0b0 for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.

containers ricotta cheese, italian cheese, eggs, fresh basil, ground red pepper, salt, freshly ground black pepper, hearts, california, green onions, butter, garlic, flour, whipping cream, parmesan cheese, lasagna noodles

Taken from www.myrecipes.com/recipe/avocado-vegetable-lasagna (may not work)