Artichoke and Mushroom Lasagna

By á-48133

8 Servings

Ingredients

• FILLING
• 2 Tbsp butter
• 1 pound mushrooms, sliced
• 3 garlic cloves, minced
• 16 oz. artichoke hearts
• 1 cup dry vermouth
• Bechamel Sauce
• 4 1/2 Tbsp butter
• 4 1/2 Tbsp all purpose flour
• 4 1/2 cups whole milk
• 1 1/4 cup grated parmesan
• nutmeg
• ALSO
• 9 oz. oven ready (no boil) lasagna noodles
• 1 pound mozzarella, thinly sliced
• 1 1/4 cup grated parmesan

Preparation

Step 1

FILLING
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic. Cook until mushrooms begin to brown, about 7 min. Add artichokes and vermouth. Cook until liquid is absorbed, about 10 min. Season with salt and pepper.

SAUCE
Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir for 1 minute. Gradually whisk in milk. Reduce hat to medium and simmer until sauce thickens and lightly coats a spoon, about 20 min. Stir in the parmesan. Season to taste with salt, pepper, and nutmeg.

ASSEMBLY
Spread 2/3 cup of bechamel sauce over th bottom of a 13x9x2-inch glass backing dish. Top with enough noodles to cover the bottom of the dish. Spread 1/4 of filling over noodles. Spoon 2/3 cup of sauce over. Top with 1/4 of mozzarella. Sprinkle with 3 tbsp of parmesan. Top with noodles and repeat, creating 3 more layers. Finish with a layer of noodles topped with remaining sauce. Sprinkle with remaining parmesan.

Preheat oven to 350 F. Bake covered with foul for 1 hour (or 1 hour 15 min if chilled). Remove foil and increase temperature to 450 F. Bake until golden on top, about 10 min longer.