Ingredients: |
Ingredients: Filling:
2 T. (1/4 stick) butter
1 lb mushrooms, slice
3 garlic cloves, minced
2 (8oz) pkgs. frozen artichoke hearts, thawed then coarsely chopped
1 cup dry vermouth
Béchamel sauce:
4 ½ T. butter
4 ½ T. all-purpose flour
4 ½ cups whole milk
2 ½ cups freshly grated ground nutmeg
Parmesan cheese (7 ½ oz)
1 (9oz) pkg. oven-ready (no-boil) lasagna noodles
1 lb. whole-milk mozzarella cheese, thinly sliced
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Directions: |
Directions:For Filling: Melt butter in large skilled over med-high heat. Add mushrooms & garlic; sauté until mushrooms release juices & begin to brown (7 min). Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally (10 min). Season with salt & pepper.
For béchamel sauce: Melt butter in heavy medium saucepan over med-high heat. Add flour; stir 1 min. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens & lightly coats spoon, stirring occasionally (20 min). Stir in 1 ½ cups parmesan. Season to taste with salt, pepper, and ground nutmeg.
Spread 2/3 cup béchamel sauce over bottom of 13x9x2 inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread ¼ of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with ¼ of mozzarella. Sprinkle with 3 T. parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining parmesan.
Preheat oven to 350°F. Bake lasagna covered with foil 1 hr (or 1 hr 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
Serves 8. |
This recipe for Artichoke and Mushroom Lasagna is from