Artichoke Lasanga

8 main-dish servings 

1 1/2 cups each: mushrooms, chopped onions (I omitted the mushrooms)
1 cup cooked red bell pepper (I also omitted because I forgot to pick one up at the grocery store)
8 cups lossely packed baby spinach (I used an entire bag of fresh spinach)
2 packages frozen, thawed, artichoke hearts, cut into bite size pieces 
Salt and pepper to taste 
3 cups fat-free milk, divided 
1/4 cup flour plus 2 tablespoons 
1 cup grated fat-fee Parmesan cheese 
1/2 package fat free cream cheese, cubed 
2/3 cup finely chopped parsley ( I used dried instead of fresh, to taste) 
1 teaspoon dried thyme leavs 
1 teaspoon lemon juice 
12 lasange noodles, cooked 
1 cup shredded reduced-fat mozzarella cheese 

1. Saute mushrooms, onions, and bell pepper in lightly greased large skillet 3 minutes; add spinach and artichoke hearts. Cook, covered, over medium heat until spinach is wilted, about 5 minutes. Cook, uncovered, until mixture is dry. Remove from heat; season to taste with salt and pepper.

2. Heat 2 cups milk to boiling in large saucepan. Mix remaining 1 cup milk and flour; whisk into boiling milk. Boil, whisking, until thickened, about 1 minute. Remove from heat; mix in Parmeasan and cream cheese, parsley, thyme, and lemon juice, stirring until cream cheese is melted. Season to taste with salt and pepper. 

3. Spread 1 cup sauce in bottom of a 13 by 9 baking pan; arrange 4 noodles in pan, overlapping edges. spoon 1/2 of artichoke mixture over noodles and spread with 1 cup sauce. Repeat layers; top with remaining 4 noodles and spread with 1 cup of sauce. Sprinkle with cheese. Bake at 350, loosely covered until hot, about 45 minutes. Let stand 10 minutes before cutting. 

Recipe from 1,001 Low-Fat Vegetarian Recipes