| 1 box | BARILLA Oven Ready Lasagne |
| 4-1/2 cups | milk |
| 4 tablespoons | butter |
| 4 tablespoons | flour |
| 1 cup | Parmigiano cheese, freshly grated |
| 3 tablespoons, divided | fresh Italian flat-leaf parsley, |
| 2-1/2 teaspoons | salt |
| 1/2 cup | pancetta, cut into thin strips |
| 1/3 cup | extra virgin olive oil |
| 1 clove | garlic, crushed |
| 3 packagages (9 ounces) | frozen quartered artichokes, chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
Preheat oven to 375F.
Parmigiano Cheese Sauce:
POUR milk into a 4 quart pot and heat; do not boil.
MELT butter in another 4 quart pot. Add flour and whisk with a wire whip. Cook 2-3 minutes.
ADD hot milk gradually, stirring constantly with wire whisk. Cook on medium heat until thickened. Remove from heat, add parmesan cheese, 2 tablespoons of parsely, and salt stirring with whisk until cheese is melted. Set aside.
SAUTE pancette in a small skillet until crisp. Drain and add to parmesan cheese sauce.
HEAT oil in a large skillet over medium heat . Add garlic and saute until yellow.
Add artichokes, salt, and pepper. Saute 2-3 minutes. Set aside.
To Assemble the Lasagne:
SPREAD 1 cup of cheese sauce to the bottom of a 13 X 9 glass baking dish.
TOP with 4 overlapping sheets of lasagne. Ladle 1 cup of sauce, being sure to completely cover lasagna sheets.
SPRINKLE approximately 1/2 cup artichokes over sauce.
TOP with 4 more sheets of lasagne. Spread with 1 cup sauce.
SPRINKLE with another 1/2 cup artichokes.
TOP with 4 more sheets of lasagne. Spread with 1 more cup of sauce. Top with remaining artichokes.
TOP with remaing 3-4 lasagna sheets. Spread all remaining sauce over top.
COVER with aluminum foil .
BAKE on middle rack for 45 minutes.