1/2 lb dried semolina lasagna noodles
2 c. ricotta cheese
3/4 c. grated Parmigianino-Reggiano cheese
Salt and freshly ground pepper, to taste
2 T. olive oil
12 baby leeks, including 3 inches of green portion, or 5 large leeks, including 1 inch of green portion, rinsed well and cut into 1/2 inch dice
Juice of 1 lemon
4 lg. or 20 baby artichokes (canned)
1/2 c. water
5 garlic cloves, minced
3 c. milk
3 T. unsalted butter
1/4 c. all purpose flower
Freshly grated nutmeg, to taste
1/2 lb. shredded mozzarella cheese
Preheat oven to 375° Bring a large pot to a boil over high heat. Add the noodles and cook per package directions. Drain, immerse in cold water to cool, and drain again. Lay the noodles on a baking sheet and cover with plastic wrap.
In a small bowl, stir together the ricotta, Parmigiana-Reggiano, salt and pepper; set aside.
In a frying pay over medium-low heat, warm the olive oil. Add the leeks and saute until very soft and lightly golden, about 30 minutes. Transfer to a bowl; set the pan and leeks aside.
Cut the artichokes, large or small, lengthwise into thin slices. Sprinkle with lemon. Add the artichokes to the frying pan along with the 1/2 c. water and large pinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the artichokes are tender, about 15 minutes. Add the garlic and cook for 1 minute. Transfer to the bowl with the leeks and stir to combine. Set aside.
In a saucepan over medium heat, bring the milk to just below a boil.
In another sauce pan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat.
Position a rack in the upper third of an oven. Grease a 9"x13" baking dish with olive oil.
Cover the bottom of the prepared dish with a layer of the noodles. Spoon one-third of the ricotta mixture over the noodles. Top with one-third of the leek-artichoke mixture and then with one-third of the sauce. Repeat the layering twice. Sprinkle the mozzarella evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes, then cut into squares and serve. Remove the sauce from the heat.