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1
In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender.
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2
Drain and rinse with cold water.
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3
Set aside.
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4
Meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
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5
Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.
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6
Stir in the wine and basil; bring to a boil.
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7
Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
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8
Remove the lid and cook until all the liquid has evaporated.
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9
Set aside.
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10
In a 1-quart saucepan over medium heat, melt the butter.
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11
Whisk in the flour; cook for 1 minute.
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12
Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.The cream sauce can be made in the microwave as well.
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13
Mix together mozzarella, ricotta, and egg in separate bowl.
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14
Preheat the oven to 350u00b0.
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15
Coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
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16
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
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17
Top with 4 of the noodles; spread with half of the artichoke mixture.
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18
Layer 1/3 of cheese mixture.
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19
Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
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20
Repeating the layering.
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21
Top with the remaining 4 noodles.
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22
Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
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23
Cover with foil and bake for 30 minutes.
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24
Uncover and bake for 10 to 15 minutes, or until bubbly.
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25
Let stand for 10 minutes before serving.
