Artichoke Mushroom Lasagna Recipe

Artichoke Mushroom Lasagna Recipe

Photo by Trina F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound sliced baby portobello mushrooms

  • 2

    tablespoons butter

  • 3

    garlic cloves, minced

  • 2

    cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped

  • 1

    cup chardonnay or other white wine

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • SAUCE:

  • ¼

    cup butter, cubed

  • ¼

    cup all-purpose flour

  • 3-½

    cups 2% milk

  • 2-½

    cups shredded Parmesan cheese

  • 1

    cup chardonnay or other white wine

  • ASSEMBLY:

  • 9

    no-cook lasagna noodles

  • 4

    cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions

In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-⅔ cups sauce, 1 cup mozzarella and 1-⅓ cups artichoke mixture. Repeat layers twice. Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.


Nutrition

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