Leek and artichoke lasagna

Directions

1. Basic Bechamel recipe:There are many good directions for making a bechamel. Here's how I made mine for this dish:
2. Melt the butter, add the flour and cook for a couple of minutes until the mixture starts to bubble and turns tan or beige in color, (like a tan roux) Then slowly add the milk, *stirring constantly* to prevent lumping. Continue to stir the liquid at a low heat until the sauce starts to thicken to your desire. At this point add a 1/2 cup shredded Parmesan. Cook for a couple more minutes to get the Parmesan completely dissolved. Remove the sauce from the heat and set aside.
3. Making the Filling
4. Thinly slice the leeks, using primarily the white part .Break into rings and chop roughly.
5. Drain the canned artichokes an cut the into bite size pieces. I found the hearts cut easier if you start from the inside and work your way out.
6. Thinly slice the mushrooms,
7. Use a large frying pan, cover the bottom with olive oil and place on a medium burner.
8. Add the leeks and garlic. Cook, stirring occasionally until the leeks start to wither a bit..
9. Add the mushrooms and continue to cook for a couple more minutes.
10. Add the artichoke hearts and cook for another 4-5 minutes.
11. Remove from heat and drain the extra liquid from your pan.
12. Cook the pasta, following package directions.
13. Pre-heat your oven to 350.
14. While the pasta is cooking, chop the basil and parsley and combine.
15. Once the pasta is cooked al dente, stir your sauce well and cover the bottom of a 13 X 9 Pyrex baking dish with the sauce.
16. add three rows of lasagna, side-by-side and spread 1/2 of the filling over the top.
17. Combine the remaining Parmesan and Asiago cheeses and lightly cover the filling mix, using about 1/3 of the cheese.
18. Take 1// the basil parsley mixture and cover the cheese.
19. Add another layer of pasta, and repeat the steps above.
20. Top the dish with another layer of lasagna noodles. make sure you are leaving room for the sauce. You can lightly push down the lasagna/filling mixture to leave a little more room for the sauce if necessary.
21. Cover the dish with an appropriate amount of sauce (You can use a little or a lot, it should be good both ways)!
22. Now, cover the top with the remaining cheese, cover the entire dish with foil and place in the oven for 30 minutes.
23. Remove the foil and cooked the dish for another 10 minutes until the cheese starts to brown nicely.
24. Let the lasagna sit for about 15 -20 minute, cut into squares and serve. .