Artichoke and Mushroom Lasagna Recipe
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 This recipe for Artichoke and Mushroom Lasagna, by The Kohl Family, is from The Beach Club Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: The Kohl Family
Added: Wednesday, April 23, 2008
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Category: |
Category: |
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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. |
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