Artichoke ‘Plus’ White Lasagna
Author Marie Asselin (FoodNouveau.com)
Modified by Jim
Yield 4 servings
Ingredients
For the béchamel (white sauce):
●	3 tbsp (45 ml) all-purpose flour
●	2 cups (500 ml) milk, warm
●	¼ cup (60 ml) butter
●	Nutmeg
For the filling (measures are approximate; adjust as desired):
●	6 oz. marinated artichoke hearts
●	1 leek, thinly sliced
●	4 oz. mushrooms, sliced
●	½ cup sun dried tomatoes, chopped
●	Sea salt and freshly ground black pepper
●	2 tbsp (30 ml) flat-leaf parsley, minced
For the lasagna:
●	8 oz. quick-cooking lasagna pasta
●	2 oz (57 g) freshly grated Parmigiano-Reggiano
Instructions
Make the béchamel: Melt ¼ cup (60 ml) butter in a saucepan. Add the flour, whisking to incorporate it to the butter. Cook for about 1 minute, still whisking. Slowly add the warm milk, gradually, whisking constantly to avoid lumps. Season with salt, freshly ground black pepper and a grating of nutmeg, then simmer over low heat for 5 minutes, stirring once in a while, until the sauce has thickened. Remove from the heat, cover and reserve.
For the filling: Heat the olive oil in a medium skillet, saute leeks until soft, (8-10 minutes?) and remove from pan.  Add more oil to pan if needed, as mushroom release plenty of water as they cook.  Saute mushrooms until tender (5-10 minutes?). Combine artichoke hearts, leaks, mushrooms, sun-dried tomatoes, and parsley in large bowl. Season with sea salt and freshly ground black pepper. Reserve.

Assemble the lasagna: Preheat the oven to 400°F [200°C]. Grease a 9-inch square baking dish. Pour a ladleful of béchamel sauce in the bottom of the dish and spread to cover the whole surface. Cover with lasagna pasta. Pour another ladleful of béchamel sauce over the pasta, dot with a third of the artichoke mixture, then sprinkle a fourth of the grated Parmigiano-Reggiano. Cover with more pasta. Repeat the sauce-artichoke-cheese layer twice. To finish the lasagna, pour all the remaining sauce over the last layer of pasta, then add the remaining Parmigiano-Reggiano. 
Bake the lasagna for 25 minutes, or until it is heated through, the pasta is al dente, and the top is golden.
Let rest the lasagna for 5-10 minutes before serving. Serve with a green salad.
Translated and adapted from Cucina Magazine, original recipe by Livia Sala.