12 oz dried or 1 lb fresh lasagne noodles
3 cups low-fat milk
1/3 c plus 1 tsp all-purpose (plain) white flour
2 oz reduced-fat cream cheese (3 Tbls)
1 c freshly grated Parmesan cheese (2 oz)
1 tbls chopped fresh thyme or 1 tsp dried
2 tsp fresh lemon juice
1 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
1 1/2 c chopped onion
1 1/2 c finely chopped carrots
2 cloves garlic,minced
2 9 oz boxes frozen artichoke hearts, or 2 8 1/2 oz cans artichoke
hearts, drained, squeezed dry and coarsely chopped.
1/2 c de fatted chicken broth
4 oz prosciutto, chopped
In a large pot of boiling salted water, cook noodles until barely tender (8min dried, 1 min fresh) Drain and rinse under cold water. Spread the noodles on clean kitchen towels and cover with plastic wrap and set aside.
In a large saucepan, heat 2 1/2 c of the milk over medium heat until steaming. Meanwhile put 1/2 c flour in a small bowl and gradually whisk in the remaining 1/2 c milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 min. Remove from the heat. Whisk in cream cheese, then 1/2 c of the Parmesan, thyme, lemon juice, 1 tsp salt and 1/4 tsp pepper. Set the cheese sauce aside.
In a large non stick skillet, heat oil over medium-high heat. Add onions and carrots and cook, stirring until they begin to color and soften about 5 min. Add garlic and stir for 1 min longer. Add artichoke hearts and sprinkle with the remaining 1 tsp flour. Stir well, add chicken broth and cook until the liquid is thick and simmering about 3 mn. Remove from the heat and season with salt & pepper.
Preheat oven to 400F Lightly oil a 9x13 baking dish.
Smear the bottom of the prepared disk with 1/2 c of the cheese sauce. Line the bottom with a single layer of noodles. Spread half of the artichoke mixture over the noodles. Spoon on another 1/2 c sauce and spread evenly. Add another layer of noodles, sprinkle with all of the prosciutto and spread another 1/2 c sauce on top. Ad a third layer of noodles, the remaining artichoke mixture and spread wit 1/2 c sauce. Finished with the remaining noodles and sauce. Sprinkle with remaining Parmesan.
lightly oil a large piece of aluminum foil, and use it to tightly cover the dish. Bake the lasagne for 30 min. Uncover and bake for about 15 min more. or until top is lightly browned. Let stand for 10 min before serving