Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick.

Bahan-bahan (6 porsi)

• 1 bunch asparagus (chopped)
• 8 ounces sugar snap peas or 1 cup frozen peas
• 2 -4 green onions (chopped)
• 1/3 cup oil packed sun-dried tomatoes (oil reserved)
• 1/3 cup kalamata olives
• 2 cloves garlic (finely chopped)
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/3 cups milk (I use 2%)
• 4 ounces fontina cheese (shredded)
• 4 ounces provolone cheese (shredded)
• 4 ounces mozzarella cheese (shredded)
• 1/2 teaspoon crushed (red pepper)
• salt and pepper (to taste)
• 8 -10 no boil whole wheat or regular lasagna noodles (broken into thirds or fourths (or noodles that have been cooked to al dente))
• 1/4 cup fresh basil (chopped)
• 1/4 cup fresh parsley chopped
• 2 ounces freshly grated parmesan cheese
• 12 pepperonis (optional)