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: 2 tbsp (25 ml) butter; 1 onion, finely chopped; 1 lb (500 g) mushrooms, stems removed and sliced; 4 cloves garlic, minced; 3 1/2 cups (875 ml) quartered artichoke hearts, packed in water, drained, or thawed if frozen; 3/4 cup (175 ml) dry white wine or vegetable stock; 12 oven-ready lasagna noodles; 2 1/2 cups (625 ml) ricotta cheese; 2 cups (500 ml) baby spinach; 2 1/2 cups (625 ml) shredded mozzarella cheese; 1/2 cup (125 ml) freshly grated Parmesan cheese; Large (minimum 5 quart) slow cooked, greased

Servings: persons

2 tbsp (25 ml) butter
1 onion, finely chopped
1 lb (500 g) mushrooms, stems removed and sliced
4 cloves garlic, minced
3 1/2 cups (875 ml) quartered artichoke hearts, packed in water, drained, or thawed if frozen
3/4 cup (175 ml) dry white wine or vegetable stock
12 oven-ready lasagna noodles
2 1/2 cups (625 ml) ricotta cheese
2 cups (500 ml) baby spinach
2 1/2 cups (625 ml) shredded mozzarella cheese
1/2 cup (125 ml) freshly grated Parmesan cheese
Large (minimum 5 quart) slow cooked, greased

1
In a skillet, melt butter over medium heat.
2
Add onion and cook until softened.
3
Add mushrooms and garlic and cook, stirring, just until mushrooms begin to release their liquid.
4
Stir in artichokes and wine and bring to a boil.
5
Cook, stirring, for 1 or 2 minutes, until liquid reduces slightly.
6
Set aside.
7
Cover bottom of slow cooker stoneware with 4 noodles, breaking to fit where necessary.
8
Spread with half of the ricotta, half of the mushroom mixture, half of the spinach, one-third each of the mozzarella and Parmesan.
9
Repeat.
10
Arrange final layer of noodles over cheeses.
11
Pour any liquid remaining from mushroom mixture over noodles (see Notes) and sprinkle with remaining Parmesan and mozzarella.
12
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until hot and bubbling.

1721

kcal

Calories

Fat

238

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 12 ingredients. The key ingredients include: 2 tbsp (25 ml) butter, 1 onion, finely chopped, 1 lb (500 g) mushrooms, stems removed and sliced, 4 cloves garlic, 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.

Mushroom and Artichoke Lasagna

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