A yummy twist on regular lasagna!

White Lasagna

* this recipe calls for cooked noodles, however I have done this with uncooked noodles. I just make extra sauce (double it) and cook for about 1 hour or until the noodles are soft. You could also use a bought jar of Alfredo sauce and thin with chicken broth.

* This also only makes about an 9x9 inch pan, increase ingredients for a bigger batch.

1 Tbs butter
1 1/2 Tbs flour
3/4 cup milk
1/4 cup chicken broth
1 clove garlic
1/8 tsp white pepper (regular works it just doesn't stay as white a sauce)

1/2 a medium onion, sliced thinly
2 cups fresh mushrooms
1 Tbs olive oil
1 (14.5 oz) can of artichoke hearts drained and chopped

8 lasagna noodles cooked and drained
1/2 cup shredded mozzarella, divided ( I use more like a cup)
1 cup finely grated Parmesan cheese, divided

Melt butter in a saucepan; stir in flour. Cook 1 minute, stirring constantly. Gradually add milk and broth, cook stirring constantly until mixture thickens. Stir in garlic and pepper.

Saute onions and mushrooms in oil, stir in artichokes, set aside.

In a greased casserole, spread 1/4 of the sauce. Place a layer of noodles, top with more sauce, 1/2 of the artichoke mixture, and 1/2 of the mozzarella, and 1/3 of the Parmesan. Top next with more noodles, you should have used 1/2 the noodles by now. Add another 1/4 of the sauce, the rest of the artichoke mixture and another 1/2 of the mozzarella and 1/3 of the Parmesan. Finish with the final layer of noodles, sauce and remaining Parmesan.

Cover with foil and bake at 375 degrees for 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.