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1
Bring water to boil for lasagna.
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2
Dice all vegetables but the carrots into 1/2-inch pieces; dice the carrots into 1/4-inch pieces.
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3
Saute carrots and the onion in hot oil in a nonstick pan for about five minutes; add the remaining vegetables, with the artichokes and garlic, and saute until the vegetables are tender, about 20 minutes.
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4
Stir often.
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5
Season with salt and pepper.
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6
Cook the lasagna according to package directions; rinse under cold water, and drain.
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7
Mix chopped basil with ricotta.
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8
Make the bechamel sauce.
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9
To assemble the lasagna: Line a 9-by-13-inch baking dish with a thin layer of bechamel sauce; top with a single layer of lasagna noodles.
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10
Sprinkle with half the vegetables and top them with dabs of half of the ricotta-basil mixture; sprinkle with a third of the Reggiano.
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11
Then add another layer of lasagna, half of the remaining bechamel sauce, the remaining vegetables, the remaining ricotta and half of the remaining Reggiano.
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12
Top with the last layer of lasagna, then the last of the bechamel and sprinkle with the last Reggiano.
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13
Cover and refrigerate or freeze for as long as a month.
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14
To serve, defrost, if frozen; remove from the refrigerator 30 minutes before baking; preheat the oven to 375 degrees; bake the lasagna for about 45 minutes, or until it is brown and bubbly.
