Artichoke & Mushroom Lasagna

By shauna

Ingredients

• Bechamel Sauce:
• 2 C. Sliced Fresh Mushrooms
• 3 Garlic Cloves, finely chopped
• 2 Tbsp. Butter
• 2 Cans ( 14 oz./398 ml ) Artichoke Hearts, drained & chopped
• 1 C. Dry White Wine
• 1 Pkg. ( 10 oz./300g ) Frozen Spinach, thawed, squeezed dry & chopped
• 9 Lasagna Noodles, cooked & drained
• 3 C. Shredded Mozzerella Cheese
• 1/4 C. Butter 1/4 C. Flour
• 1/8 tsp.Nutmeg 2 C. Freshly Grated Parmesan Cheese

Preparation

Step 1

In a non-stick skillet, saute mushrooms & garlic in butter till mushrooms are golden brown, about 5-7 min. Stir in artichokes & wine. Cook, stirring occasionally till liquid is absorbed. Stir in spinach. Place 3 noodles on bottom of greased 9x13-in. pan. Spoon 1/2 of artichoke mixture over noodles. Meanwhile, prepare bechamel sauce: In a med. saucepan, melt butter over med. heat. Add flour, cook & stir for 1 min. Gradually stir in milk. Add salt, pepper & nutmeg. Cook over low heat, stirring frequently till sauce is thickened. Stir in cheese till melted; remove from heat. Pour 1/3 of bechamel sauce over artichoke mixture & sprinkle with 1 C. cheese. Repeat layering. Top with remaining noodles, sauce & cheese. May be prepared & refrigerated for up to 24 hrs. in advance. Bake, covered at 350 for 45 min. Uncover & bake 15 min. longer or till golden in color & bubbly. Let stand 10 min. then serve.