Artichoke Lasagna

* In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. Drain and rinse with cold water. Set aside. Meanwhile, in a large nonstick frying pan over medium heat, warm the oil. Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and basil; bring to a boil. Add the artichokes, spinach and peppers; cover and cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. Set aside. In a 1-quart saucepan over medium heat, melt the margarine. Whisk in the flour; cook for 1 minute.

* Slowly whisk in the milk, Parmesan and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.

* Preheat the oven to 350 degrees. Coat a 9-by-13-inch glass or ceramic baking dish with nonstick spray. To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. Top with 3 of the noodles; spread with half of the artichoke mixture. Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs. Repeat the procedure. Top with the remaining 3 noodles.

* Spread with the remaining sauce and sprinkle with the remaining 1 tablespoon bread crumbs. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes, or until bubbly. Let stand for 10 minutes before serving.

* You may assemble the lasagna ahead of time and bake it later. Cover it well and refrigerate for up to one day or freeze for up to a month.

* A good dish for a large crowd. Just add a simple tossed salad and some crusty garlic bread for a quick party meal. Don't use a metal pan for this dish because the artichokes will become discolored from it.