Hands-on Time
35 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 6
Photo: Rob Culpepper; Styling: Cindy Barr 

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add leek; cook 3 minutes, stirring occasionally. Add asparagus; cook 3 minutes, stirring occasionally. Add garlic and thyme; cook 1 minute. Stir in artichokes; remove from heat.

Step 3

Combine 1/2 cup milk and flour in a saucepan, stirring with a whisk until smooth. Stir in remaining 1 cup milk and broth. Bring to a simmer over medium heat, stirring frequently. Simmer 1 minute or until thickened. Add rind and next 4 ingredients (through red pepper).

Step 4

Combine cheeses in a small bowl. Spread 1/2 cup milk mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Cut bottom third off each noodle to form 6 large and 6 small noodles. In a single layer, arrange 2 large and 2 small noodles over milk mixture to fit pan; top with one-third of vegetable mixture, one-third of remaining milk mixture, and one-third of cheese mixture. Repeat layers twice, ending with cheese. Cover with foil coated with cooking spray. Bake at 375° for 25 minutes.

Step 5

Preheat broiler to high.

Step 6

Uncover lasagna; broil on middle rack of oven for 2 minutes or until cheese is browned. Let stand 5 minutes before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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