Artichoke And Mushroom Lasagna Recipe

Name: Artichoke And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 2 tablespoons butter; 1 lb mushroom, sliced; 3 garlic cloves, minced; 2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped; 1 cup dry vermouth; Bechamel sauce; 4 1/2 tablespoons butter; 4 1/2 tablespoons all-purpose flour; 4 1/2 cups whole milk; 2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces); ground nutmeg; 1 (9 ounce) package oven-ready no-boil lasagna noodles; 1 lb whole-milk mozzarella cheese, thinly sliced

Servings: persons

Filling
2 tablespoons butter
1 lb mushroom, sliced
3 garlic cloves, minced
2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Bechamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all-purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces)
ground nutmeg
1 (9 ounce) package oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced

1
For filling:Melt butter in large skillet over medium-high heat.
2
Add mushrooms and garlic; saute until mushrooms release juices and begin to brown, about 7 minutes.
3
Add artichokes and vermouth.
4
Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
5
Season with salt and pepper.
6
For bechamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
7
Add flour; stir 1 minute.
8
Gradually whisk in milk.
9
Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
10
Stir in 1 1/2 cups Parmesan.
11
Season to taste with salt, pepper, and ground nutmeg.
12
Spread 2/3 cup bechamel sauce over bottom of 13x9x2-inch glass baking dish.
13
Top with enough noodles to cover bottom of dish.
14
Spread 1/4 of artichoke mixture over.
15
Spoon 2/3 cup bechamel sauce over.
16
Top bechamel with 1/4 of mozzarella.
17
Sprinkle with 3 tablespoons Parmesan.
18
Top with enough noodles to cover.
19
Repeat layering 3 more times, finishing with a layer of noodles, then remaining bechamel.
20
Sprinkle with remaining Parmesan.
21
(Can be prepared 1 day ahead. Cover with foil and refrigerate.)
22
Preheat oven to 350u00b0F.
23
Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
24
Remove foil.
25
Increase temperature to 450u00b0F.
26
Bake lasagna until golden on top, about 10 minutes longer.

1209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Filling, 2 tablespoons butter, 1 lb mushroom, sliced, 3 garlic cloves, minced, and more.

Yes, Artichoke And Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke And Mushroom Lasagna

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