Artichoke and Leek Lasagne

Got this recipe from my cousin Jenn - and she had made some recommendations after she made this, so I went with that.  It was SUPER tasty - only thing is the prep time....it took about an hour to make - and an hour to bake.  However, it was realllllly good and different than your typical "lasagne"  (even Ross liked it - and he says it's not a meal unless it has meat....ha ha)

Serves 8

Ingredients:

1/2 lb. dried semolina lasagna noodles (cook at least 12 lasagna noodles)

3 cups ricotta cheese

1 1/2 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

2 Tbs. olive oil

12 baby leeks, including 3 inches of green  portion, or 5 large leeks, including 1 inch of  green, rinsed well and cut into 1/2-inch dice

Fresh  mushrooms

½ yellow onion

Juice of 1 lemon

4 large or 20 baby artichokes (buy artichoke hearts)

1/2 cup water

Fresh spinach leaves (optional)

Teaspoon sage

5 garlic cloves, minced

3 cups heavy whipping cream

3 Tbs. unsalted butter

1/4 cup all-purpose flour

Freshly grated nutmeg, to taste

1 lb. whole-milk mozzarella cheese, shredded

Bring a large pot 3/4th full of salted water to a boil over high heat.  Add the noodles and cook until al dente, 8-12 minutes.  Drain, immerse in cold water to cool and drain again.  Lay the noodles on a baking sheet and cover with plastic wrap.In a small bowl, stir together the ricotta, Parmigiano-Reggiano, salt and pepper, and spinach leaves/sage; set aside.

In a fry pan over medium-low heat, warm the olive oil. Add the leeks, mushroom, and onion and sauté until very soft and lightly golden, about 30 minutes. Transfer to a bowl; set the pan and leeks aside.
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Drain the artichokes and add to the fry pan along with the 1/2 cup water and juice of 1 lemon and a large pinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the artichokes are tender, about 15 minutes. Add the garlic and cook for 1 minute. Transfer to the bowl with the leeks and stir to combine. Set aside.

In a saucepan over medium heat, bring the whipping cream to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the hot cream. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat.

Position a rack in the upper third of an oven and preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil.

Cover the bottom of the prepared dish with a layer of the noodles. Spoon one-third of the ricotta mixture over the noodles. Then add shredded mozzarella. Top with one-third of the leek-artichoke mixture and then with one-third of the sauce. Repeat the layering twice. Sprinkle the mozzarella evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes, then cut into squares and serve.