Vegetable Lasagna

• Olive oil cooking spray
• 1 ounce dried porcini mushrooms
• 8 ounces fresh lasagna noodles, 5 inches square (about 1/2 box)
• 2 cups skim milk
• 3 tablespoons light butter spread (such as Smart Balance)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt, divided
• 1/8 teaspoon freshly grated nutmeg
• 2 small, thin zucchini, thinly sliced into rounds (about 1 2/3 cups)
• 1/2 teaspoon freshly ground black pepper
• 1 (19-ounce) package frozen artichoke hearts, thawed, thinly sliced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/2 cup low-fat ricotta cheese
• 1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 400u0b0. Coat an 8-inch square baking pan with cooking spray. Add 1 cup boiling water to mushrooms; let stand 20 minutes. Drain, reserving liquid. Squeeze dry; roughly chop.
2. Bring a pot of water to a boil. Add lasagna; cook 9 minutes or until al dente. Place on baking sheet with plastic wrap between layers to prevent sticking.
3. Bring milk just to a boil in a small saucepan. Meanwhile, melt butter spread in a separate pan over medium heat. Add flour to butter, and cook, whisking constantly, 2-3 minutes or until smooth and bubbling. Slowly add milk, whisking constantly; cook 4-5 minutes or until smooth, thickened, and boiling. Whisk in 1/2 teaspoon salt and nutmeg. Transfer milk mixture (bechamel sauce) to a bowl. Cover, pressing down on surface with plastic wrap; set aside.
4. Place a large skillet over medium-high heat. When hot, coat with cooking spray. Add zucchini; season with 1/4 teaspoon each salt and pepper. Cook 5 minutes or until lightly browned and just tender. Stir in artichoke hearts, mushrooms and liquid, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Raise heat to high; cook 3-4 minutes or until liquid is absorbed.
5. Spread 2 tablespoons bechamel over bottom of pan. Cut lasagna to fit without overlapping (about 2 1/2 sheets per layer). Spread one-quarter of sauce over noodles. Scatter one-third spinach and one-third vegetables on top. Dollop with one-third ricotta; sprinkle with 1 tablespoon Parmesan. Top with a layer of noodles; repeat 2 more times. Finish with noodles, and top with remaining bechamel; sprinkle with remaining Parmesan. Cover with foil; bake 25 minutes. Remove foil; bake 25 minutes or until top is golden. Remove from oven; let stand 20 minutes.

olive oil cooking spray, porcini mushrooms, lasagna noodles, milk, light butter, allpurpose, salt, nutmeg, thin zucchini, freshly ground black pepper, lowfat ricotta cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetable-lasagna-3 (may not work)