Vegetarian Lasagna

• 9 dried lasagna noodles
• 1 (9 ounce) package frozen artichokes, thawed
• 3 tablespoons olive oil
• 2 tablespoons dry white wine
• 1 12 lbs asparagus, trimmed and cut into bite-size pieces
• 1 cup chopped carrot
• 12 cup finely chopped shallot
• 3 garlic cloves, minced
• 3 cups quartered mushrooms
• 1 cup chopped zucchini
• 12 cup frozen peas, thawed
• 6 tablespoons butter
• 12 cup all-purpose flour
• 4 cups milk
• 2 tablespoons dried basil, crushed
• 2 tablespoons dried parsley, crushed
• 2 small bay leaves
• 1 cup shredded parmesan cheese

1. Cook lasagna noodles according to the package directions; drain; rinse with cold water and drain again.
2. Quarter artichokes lengthwise; drain well.
3. In a large skillet, cook shallots and garlic in 2 tablespoons oil over medium heat until tender.
4. Add in asparagus, carrots, mushrooms, zucchini, and peas; cook/stir for about 5 minutes or until vegetables are tender.
5. In a large saucepan, melt the butter over medium heat; stir in the flour until smooth.
6. Cook and stir for 2 minutes mor or until mixture begins to brown.
7. Stir in milk; add in basil, parsley, and bay leaves.
8. Cook and stir until thickened and bubbly.
9. Remove and discard bay leaves.
10. Stir in vegetable mixture, artichokes, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
11. Arrange 3 noodles in a greased 3-quart rectangular casserole dish.
12. Spoon one-third of the vegetable mixture over noodles; sprinkle with 1/3 cup of cheese.
13. Repeat layers twice.
14. Bake, uncovered, at 350 for 30 minutes or until golden.
15. Let stand 10-15 minutes before cutting into squares and serving.

lasagna noodles, frozen artichokes, olive oil, white wine, carrot, shallot, garlic, mushrooms, zucchini, frozen peas, butter, flour, milk, basil, parsley, bay leaves, parmesan cheese

Taken from www.food.com/recipe/vegetarian-lasagna-164648 (may not work)