Avocado-Vegetable Lasagna

Ingredients

• 3 large genuine california avocados peeled chopped
• 1 teaspoon pepper black divided freshly ground
• 2 tablespoons butter 
• 12  lasagna noodles cooked
• 3 large eggs 
• 2 tablespoons flour all-purpose
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 4  green onions sliced
• 0.3 teaspoon ground pepper red
• 12 ounce cheese blend shredded italian
• 6 ounce oil-packed artichoke hearts 
• 1.5 cups parmesan cheese shredded divided
• 30 ounce ricotta cheese 
• 1 teaspoon salt divided
• 2 cups whipping cream 

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
2. Drain artichoke hearts, reserving oil. Coarsely chop artichokes. Stir together artichoke, reserved oil, chopped avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
3. Melt butter in a medium saucepan over medium-high heat; add garlic, and saut 1 minute.
4. 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.
5. Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a lightly greased 13- x 9-inch baking dish.
6. Repeat layers once, ending with remaining noodles and remaining cream sauce.
7. Sprinkle with remaining 1/2 cup Parmesan cheese.
8. Bake, covered, at 400 for 40 minutes. Uncover and bake 5 more minutes or until lightly browned.
9. Let stand 15 minutes.