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1
Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, rinse in cold water and set aside.
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2
In a large frying pan saute the onion, carrot and celery in a little olive oil until translucent and starting to brown.
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3
Add the garlic and saute another minute or two.
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4
Add the tomatoes (with juice), the basil, oregano, sugar, red pepper flakes and simmer for a few minutes or until most of the tomato juice has evaporated.
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5
Add the artichoke hearts and break them up with a spoon if you wish.
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6
Add the cream and bring back to a simmer.
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7
Add the corn starch mixture to thicken the sauce, cook another minute or so, taste and season with salt and lots of black pepper.
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8
Lightly oil the bottom of an 8 x 8 casserole dish.
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9
Cut the lasagna noodles in half across the center.
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10
Lay 3 half noodles slightly overlapping across the bottom on the dish.
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11
Cover with 1/3 of the sauce mixture and 1/3 of parmesan cheese.
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12
Repeat the layers 2 more times, ending with the sauce and parmesan on top.
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13
You will have one piece of noodle left over.
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14
Bake for 20 to 30 minutes or until lightly browned and bubbly.
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15
Makes four 4-inch square servings.
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16
Note: the sauce or lasagna can easily be made ahead and refrigerated.
