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Italian atrichoke mushroom lasagana


meatless main dish

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  • Sauce:
  • 1 # sliced Portobello mushrooms
  • 2 T butter
  • 3 cloves garlic minced
  • 2 cans water packed artichoke hearts rinsed and chopped
  • 1 C white wine
  • 1/4 t salt
  • 1/4 t pepper
  • 1/4 C butter
  • 1/4 C flour
  • 3 1/2 C milk
  • 2 1/2 C parmesan cheese
  • 1 C white wine
  • 9 cooked or no-cook lasagna noodles
  • 4 C mozzarella shredded cheese


Adapted from


Step 1

sauté mushrooms in butter until tender. Add the artichokes, wine, salt, and salt and pepper and cook until liquid evaporates. In sauce pan over medium heat melt butter and stir in flour until smooth. Slowly add milk and bring to a boil. Cook and stir until thickened. Stir in wine and parmesan cheese. In a greased baking dish spread 1 C of the sauce, layer 3 of the noodles, 1 2/3 C sauce, 1 C mozzarella cheese and 1 1/3 C artichoke mushroom mixture. Repeat twice. Bake at 350 for 45 minutes covered. Uncover and top with remaining mozzarella cheese and bake again for 15-20 minutes or until cheese is melted. Let stand 15 minutes before cutting.

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