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Artichoke Mushroom Lasagna Recipe

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Rate this recipe 4/5 (3 Votes)

Ingredients

  • SAUCE:
  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3-1/2 cups 2% milk
  • 2-1/2 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

Details

Servings 12

Preparation

Step 1

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.

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