Avocado-Vegetable Lasagne

==Description==
 
===Ingredients===
* 2 (15-ounce) containers ricotta cheese
* 2 (6-ounce) packages shredded Italian cheese blend
* 3 large eggs
* ¼ Cup chopped fresh basil
* ¼ tsp ground red pepper
* 1 tsp salt, divided
* 1 tsp freshly ground black pepper, divided
* 1 (6-ounce) jar oil-packed artichoke hearts
* 3 large California avocados, peeled and chopped
* 4 green onions, sliced
* 2 Tbsp butter
* 2 garlic cloves, minced
* 2 Tbsp all-purpose flour
* 2 Cups whipping cream
* 1 ½ Cups shredded parmesan cheese, divided
* 12 lasagna noodles, cooked
* cooking spray
==Directions==
Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside. 
Drain artichoke hearts, reserving oil, and coarsely chop. Stir together artichoke, reserved oil, avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside. 
Melt butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese. 
Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a 13- x 9-inch baking dish coated with cooking spray. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese. 
Bake, covered, at 400° for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes. 
=== Other Links ===
== See also ==
Category:Artichoke Recipes
Category:Artichoke Side Dish Recipes
Category:Avocado Recipes
Category:Basil Recipes
Category:Cheese Recipes
Category:Hass avocado Recipes
Category:Light whipping cream Recipes
Category:Parmesan cheese Recipes
Category:Ricotta cheese Recipes