Avocado-Vegetable Lasagna

2 (15-ounce) containers ricotta cheese
2 (6-ounce) packages shredded Italian cheese blend
3 large eggs, beaten
1/4 cup chopped fresh basil
1/4 teaspoon ground red pepper
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 (6-ounce) jar oil-packed artichoke hearts
3 large California avocados, peeled and chopped
4 green onions, sliced
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups whipping cream
1 1/2 cups shredded Parmesan cheese, divided
12 lasagna noodles, cooked
Cooking spray

Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.

Drain artichoke hearts, reserving oil, and coarsely chop. Stir together artichoke, reserved oil, avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Melt butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute.

Add flour, whisking until blended; cook, whisking constantly, 1 minute.

Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese.

Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a 13x9-inch baking dish coated with cooking spray. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake, covered, at 400F for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.

Servings: 8
Source: The California Avocado Commission