Creamy Artichoke and Asparagus Lasagna

myrecipes.com

Rob Schendel

1 tablespoon olive oil

2 cups thinly sliced leek (about 2 large)

1 pound asparagus, trimmed and cut into 1-inch pieces

2 teaspoons minced garlic

2 teaspoons chopped fresh thyme

7 ounces frozen artichokes, thawed and coarsely chopped (about 2 cups)

1 ½ cups 1% low-fat milk, divided

3 tablespoons all-purpose flour

1 cup organic vegetable broth

1 ½ teaspoons grated lemon rind

½ teaspoon kosher salt

½ teaspoon black pepper

⅛ teaspoon nutmeg

Dash of ground red pepper

4 ounces part-skim mozzarella cheese, shredded (about 1 cup)

2 ounces vegetarian Parmesan cheese, grated (about ½ cup)

Cooking spray

6 cooked lasagna noodles

Directions at myrecipes.com

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