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Vegetarian lasagne

1 1/2 cups milk
3 T butter
3 T flour
1/4 teaspoon Kosher salt

9 T butter
1 t kosher salt
6 fresh lasagna noodles
1/4 cup heavy cream
1 C grated parmigiano-Reggiano
1 1/2 cups sliced cooked artichokes or more

Make the bechamel.

Saute the artichokes with the salt in 8T butter.

Preheat the oven to 400F and bring a large pot of salted water to
a boil. Cook the noodles in the boiling water, refresh under cold
running water

In a 9-in square baking dish, spread a few T of bechamel.
Drizzle over the heavy cream.
Cover with 2 overlapping noodles.
Cover with half the artichokes
Top with a few more T of bechamel and half the cheese.
Cover with 2 overlapping noodles.
Cover with half the artichokes.
Top with a few more T of bechamel and half the cheese.
Cover with 2 overlapping noodles.
Top with the rest of the bechamel.
Dot with 1 T butter.

Bake 20 minutes, until the top is golden brown and the filling is
bubbling hot. Let cool 5 to 10 minutes.

Note: Avoid using the thick, commercial, curly edged lasagna noodles
as they are too rubbery for this application, but that it is possible
to use very thin, high quality imported noodles.

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