Mushroom And Artichoke Lasagna Recipe

Name: Mushroom And Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 2 tbsp (1/4 stick) butter; 1 lb. mushrooms (I like to use the Baby Bellas); 3 garlic cloves, minced; 2 - 8 oz. packages frozen artichoke hearts, thawed and coarsely chopped; 1 cup dry vermouth (hiccup!); Bechamel Sauce: (I usually don't tell people how fattening this is); 4 1/2 tbsp butter; 4 1/2 tbsp flour; 4 1/2 cups whole milk; 2 1/2 cups freshly grated Parmesan; Freshly grated nutmeg; 1 - 9 oz. package oven ready lasagna (Barilla makes a good one); 1 lb. whole milk mozzarella, thinly sliced

Servings: persons

Filling:
2 tbsp (1/4 stick) butter
1 lb. mushrooms (I like to use the Baby Bellas)
3 garlic cloves, minced
2 - 8 oz. packages frozen artichoke hearts, thawed and coarsely chopped
1 cup dry vermouth (hiccup!)
Bechamel Sauce: (I usually don't tell people how fattening this is)
4 1/2 tbsp butter
4 1/2 tbsp flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan
Freshly grated nutmeg
1 - 9 oz. package oven ready lasagna (Barilla makes a good one)
1 lb. whole milk mozzarella, thinly sliced

1
For filling:
2
Melt butter in skillet over medium heat. Add mushrooms and garlic, saute until mushrooms release their juices and begin to brown (7 min.) Add artichokes and vermouth. Cook until liquid is absorbed, stirring occassionally (10 min.)
3
For bechamel:
4
Melt butter in a heavy sauce pan over medium high heat. Add flour, stir 1 minute. Whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats the spoon, stirring about 20 minutes. Stir in 1 1/2 cups Parmesan. Season with salt and pepper and nutmeg.
5
Assembling the lasagna:
6
Spread 2/3 cup bechamel over the bottom of a 13x9x2 glass pan. Top with enough noodles to cover the bottom of the dish. Spread 1/4 artichoke mixture over it. Spoon 2/3 cup bechamel over the artichoke mixture. Top bechamel with 1/2 of the mozzarella. Sprinkle with 3 tbsp Parmesan. top with enough noodles to cover. Repeat layering 2 more times, finishing with a layer of noodle then remaining bechamel. Sprinkle with Parmesan. (Can be made one day ahead and refrigerated.)
7
Bake Lasagna with foil 1 hour at 350 degrees. (1 hour 15 min. if chilled. Remove foil. Increase temperature to 450 degrees. Bake lasagna until golden on the top (about 10 min.)
8
enjoy!!

868

kcal

Calories

Fat

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: Filling:, 2 tbsp (1/4 stick) butter, 1 lb. mushrooms (I like to use the Baby Bellas), 3 garlic cloves, minced, and more.

Yes, Mushroom And Artichoke 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!

Mushroom And Artichoke Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions