Artichoke Mushroom Lasagna Recipe

Name: Artichoke Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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; 9 no-cook lasagna noodles; 4 cups shredded part-skim mozzarella cheese, divided

Servings: persons

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
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese, divided

1
Preheat oven to 350u00b0. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
2
For 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 1 minute or until thickened. Stir in Parmesan cheese and wine.
3
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.

1728

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke 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.

That's it — enjoy your meal!

Artichoke Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions