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Ingredients

• Bechamel Sauce:
• 6 tbsp butter
• 1 C flour
• 6 C milk
• 1 tsp nutmeg
• Filling:
• 4 leeks
• 3 13.5 oz canned packed in water artichokes
• 6 button mushrooms
• 1 1/2 c shredded Parmesan cheese
• 1 c shredded Asiago cheese
• 4-5 cloves fresh garlic
• 10-12 leaves of fresh basil
• 1/2 bunch parsley
• lasagna for three layers (I used 9 pieces)

Description

I Was Inspired To Try To Make This After Having It At The Roadhouse In Davenport, CA. This Is A Very Tasty Lasagna Made With A White (bechamel) Sauce Using Leeks, Artichoke Hearst…

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