Lasagna vegetable recipe

Ingredients

• Olive oil cooking spray
• 1 ounce dried porcini mushrooms
• 8 ounces fresh lasagna noodles
• ½ teaspoon black pepper, freshly ground
• 1 (19 ounces) package frozen artichoke hearts
• 1 (10 ounces) package frozen chopped spinach
• ½ cup low-fat ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 2 cups skim milk
• 3 tablespoons light butter spread
• 3 tablespoons all-purpose flour
• 1 teaspoon salt, divided
• 1/8 teaspoon freshly grated nutmeg
• 2 small, thin zucchini

1. Thinly sliced zucchini into rounds, which yields 1 2/3 cups, set aside.
2. Thaw and thinly slice the frozen artichoke hearts, set aside.
3. Thaw and drain frozen spinach. Squeeze dry and chop. Set aside.
4. Preheat oven at 400°.
5. Pour 1 cup of boiling water to the mushrooms; let it stand for 20 minutes.
6. Drain mushrooms and reserve the liquid. Squeeze dry and chop roughly.
7. Boil a pot of water. Cook the lasagna according to package direction for nine minutes.
8. Arrange cooked lasagna on a baking sheet wrapped with plastic in between the layers to avoid sticking.
9. In a saucepan, boil the milk. At this point, melt the butter spread in a separate saucepan on medium heat.
10. Stir in flour and whisk for 2 to 3 minutes until bubbly and smooth.
11. Add hot milk gradually, whisking for 4 to 5 minutes until thickens and bubbly. Stir in nutmeg and half teaspoon salt.
12. Transfer the béchamel sauce or milk mixture to a large bowl and cover with plastic wrap, set aside.
13. Coat a large skillet on medium high with cooking spray. Stir in zucchini, ¼ teaspoon pepper and ¼ teaspoon salt.
14. Cook zucchini for 5 minutes until slightly tender and browned. Add mushrooms with liquid, artichoke hearts, half teaspoon salt, ¼ teaspoon pepper. Increase heat to high.
15. Cook zucchini-mushroom mixture for 3 to 4 minutes until the liquid has decreased in size.
16. Spread evenly two tablespoons of béchamel on top of the pan bottom.
17. Lay down lasagna in the pan without overlapping, consisting of 2½ sheets each layer. Pour evenly one-quarter of the sauce on top of noodles.
18. Spread 1/3 spinach and 1/3 of the vegetables over the sauce, dollop with 1/3 ricotta and sprinkle with one tablespoon of Parmesan.
19. Arrange a single layer of noodles on top and repeat the assembly procedure twice before laying down with the final touches of noodles, remainder of béchamel, and remainder of the Parmesan.
20. Cover lasagna with foil. Bake for 25 minutes. Remove the foil and bake for 25 more minutes until the top of the lasagna is golden.
21. Remove from oven and let stand for twenty minutes. Serve!