Spinach Artichoke Lasagna

I love a good veggie dish, and after seeing a Spinach & Artichoke Lasagna recipe in Health magazine, I decided to give it a try.

I took a 15 oz package of thawed, chopped spinach (undrained) and mixed with a 12-oz jar of marinated, chopped artichokes.  I then took 3 chopped shallots (the recipe called for 1 leek, but I couldn't find any at the grocery store) and sauteed with 4 minced garlic cloves in 2 T olive oil and 2 T butter for 3-4 minutes.  I added 1/3 c flour, stirring constantly for an additional minute.  I whisked in 4 c whole milk, stirring until thickened, 6-7 minutes.  I sprinkled in 1 1/2 t salt.

In a prepared 13x9 baking dish, I layered 1 c of the white sauce, then 3 no-boil lasagna noodles, and then 1/2 of the spinach and artichoke mixture, followed by 1/3 of the remaining white sauce and 1/2 c shredded mozzarella (the original recipe called or fontina, but the store didn't have that either).  Then I made another layer of noodles, then spinach mixture, then sauce, then cheese, then topped with more noodles and sauce.  I baked covered for 35 minutes in a preheated 400-degree Fahrenheit oven, then sprinkled with 1/3 c mozzarella, and cooked for 15 minutes more.  I garnished with parsley before serving.

YUMMY!!!