Pre heat oven to 375 degrees.

In a measuring cup mix together the milk, flour, nutmeg and salt &pepper. Set aside.

In a large blender or food processor, add the milk mixture and the spinach. Blend until a smooth sauce forms. You may need to add some more milk to get the right consistency. Set sauce aside.

In a saute pan add the olive oil, garlic, parsley and artichoke hearts. Cook until the artichokes are soft. Season with salt & pepper.

Rough chop the sun dried tomatoes and the artichokes once they have cooled slightly.

Lightly oil a 9x13 baking dish.

Add some warm water to a a large baking tray and soak 4 lasagna sheets.

To assemble: Spread some of the spinach mixture on the bottom of the baking dish.

Next, spread the lasagna sheets on top overlapping. Add 4 more lasagna sheets to the warm water for the next layer. Add 4 sheets after you complete second layer.

Add another layer of spinach sauce.

Sprinkle the chopped artichokes and sun dried tomatoes over the spinach sauce.

Next add 1/3 cup asiago cheese.

Next add 1/2 cup mozzarella cheese.

For layer 2: Repeat with pasta, spinach sauce, artichokes & tomatoes, 1/3 cup asiago & 1/2 cup mozzarella.

On the last and 3rd layer add all the remaining spinach sauce on the pasta sheets by pouring on top, but also all around the sides of the baking tray. Add artichokes & tomatoes, and 1/3 cup asiago. On the top layer add a full 1 cup of mozzarella cheese.

Cover with foil and bake at 375 degrees for 20-25 minutes. Then remove foil and bown for 5-10 minutes. Remove from the oven and let in sit for about 5 minutes before cutting.

Cut into squares. Serve.