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Ingredients

• 1/2 lb. dried semolina lasagna noodles
• 2 cups ricotta cheese
• 3/4 cup grated Parmigiano-Reggiano
  cheese
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 12 baby leeks, including 3 inches of green
  portion, or 5 large leeks, including 1 inch of
  green, rinsed well and cut into 1/2-inch dice
• Juice of 1 lemon
• 4 large or 20 baby artichokes
• 1/2 cup water
• 5 garlic cloves, minced
• 3 cups milk
• 3 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• Freshly grated nutmeg, to taste
• 1/2 lb. whole-milk mozzarella cheese, shredded

Description

Combining Artichokes And Leeks With Three Kinds Of Cheeses, This Lasagna Makes A Hearty Vegetarian Entrée.

Williams-Sonoma