Simple Artichoke Tomato Lasagna

Preheat oven to 350ºF. Cook lasagna noodles according to package directions, rinse in cold water and set aside.

In a large frying pan sauté the onion, carrot and celery in a little olive oil until translucent and starting to brown. Add the garlic and sauté another minute or two. Add the tomatoes (with juice), the basil, oregano, sugar, red pepper flakes and simmer for a few minutes or until most of the tomato juice has evaporated. Add the artichoke hearts and break them up with a spoon if you wish. Add the cream and bring back to a simmer. Add the corn starch mixture to thicken the sauce, cook another minute or so, taste and season with salt and lots of black pepper.

Lightly oil the bottom of an 8 x 8 casserole dish. Cut the lasagna noodles in half across the center. Lay 3 half noodles slightly overlapping across the bottom on the dish. Cover with 1/3 of the sauce mixture and 1/3 of parmesan cheese. Repeat the layers 2 more times, ending with the sauce and parmesan on top. You will have one piece of noodle left over.

Bake for 20 to 30 minutes or until lightly browned and bubbly. Makes four 4-inch square servings.

Note: the sauce or lasagna can easily be made ahead and refrigerated.