Artichoke Mushroom Lasagna Recipe

Photo by Joanmarie J.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

12

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

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • SAUCE:

  • 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

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, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 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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