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Artichoke Lasagna

DIRECTIONS

Preheat the oven to 350°.
In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. Drain and rinse with cold water. Set aside.
Meanwhile, in a large non-stick frying pan warm the oil over medium heat. Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and basil; bring to a boil. Add the artichokes, spinach and peppers; cover and cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. Set aside.
In a 1-quart saucepan over medium heat, melt the butter. Whisk in the flour; cook for 1 minute. Slowly whisk in the milk, parmesan and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.
Coat a 9x13-inch glass or ceramic baking dish with no-stick spray.
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. Top with the noodles, slightly overlapping; spread with half of the artichoke mixture. Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tbsp of the bread crumbs. Repeat the procedure.
For the last layer, spread with the remaining sauce and sprinkle with the remaining 1 tbsp bread crumbs.
Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes, or until bubbly. Let stand for 10 minutes before serving.