2 sm. jars marinated artichoke hearts
8 oz. lasagna noodles

SAUCE:

1/4 c. butter
2 tbsp. grated onion
1/4 c. flour
1 tsp. salt
1/8 tsp. white pepper
1 1/2 tsp. instant chicken bouillon
1 c. half and half
1 c. milk

FILLING:

2 c. ricotta cheese
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
1 1/2 c. shredded cheddar cheese

Drain and rinse artichoke hearts and cut large pieces in half or thirds; set aside. Cook lasagna noodles as directed. Rinse in cold water and drain.

SAUCE: Melt butter over low heat. Add onion and saute until tender. Blend in flour, salt, pepper and bouillon. Cook, stirring constantly, until it bubbles for 2 minutes. Remove from heat. Meanwhile, heat half and half and milk almost to boiling. Pour all at once into sauce, stirring vigorously to blend well. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Cover; set aside.

FILLING: Beat ricotta cheese until smooth. Stir in eggs and 1/4 cup Parmesan cheese. Combine with partly cooled sauce.

TO ASSEMBLE: Place about 1/3 of cooked noodles in bottom of buttered 9 x 13 inch baking dish. Spread on 1/3 of sauce and 1/2 of the artichokes. Sprinkle with 1/2 of the cheddar cheese. Repeat. Top with third layer of lasagna and remaining 1/3 of sauce. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 45 minutes at 350 degrees. About 10 minutes longer if chilled. May be refrigerated overnight if covered.