Artichoke Mushroom Lasagna
connie
Bake at 350° for 1 hour, 1 hour 15 minutes if chilled.
ingredients
Filling:- Melt 2 T. butter over medium heat. Add mushrooms and cook 5-7 minutes. Add garlic and saute 2 more minutes. Increase the heat to medium-high and add the wine. Cook the mixture, stirring occasionally, until the liquid is absorbed. 15-20 minutes.
- Bechamel Sauce:
- Melt 4 T. butter over medium heat. Add the flour, stir 1 minute. Gradually whisk in milk. Simmer the sauce until it thickens, about 20 minutes. Stir in 1 1/2 C. paremsan until melted. Season to taste with nutmeg. Remove from heat and set aside.
- 2 cans artichoke hearts, coarsely chopped
- 2 T. butter
- 2 pounds mushrooms, sliced
- 4 cloves garlic, minced
- 3/4 C. marsala wine
- 4 T. butter
- 4 T. flour
- 4 C. milk
- 2 1/2 C. grated parmesan cheese
- ground nutmeg
- 1 pound fresh mozzarella, thinly sliced
- 1- 8 oz. pkg oven-ready lasagna noodles
directions
- 1
Assembly:
- 2
Spread 1 C. of sauce in 9x13 glass baking dish. Top with layer of noodles, 1/2 the filling, 1 C. sauce, 1/2 of the mozzarella slices, sprinkle with 1/3 C. parmesan. Repeat layers. Spread remaining 1 c. sauce over the top and sprinkle with 1/3 parmesan cheese.
- 3
Can be assembled a day ahead and covered with foil and refrigerated.
- 4
Bake, then remove foil and broil 5-8 minutes until cheese is browned and toasty.
- 5
Let rest 10-15 minutes before serving.
Source: connie
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