Artichoke Mushroom Lasagna
Source of Recipe
bon appetit
List of Ingredients
Filling:
2 T. butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 (8 oz) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Bechamel Sauce:
4 1/2 T. butter
4 1/2 T. flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 oz.)
ground nutmeg
1 (9 oz) package oven-ready (no boil) lasagna noodles
1 lb. whole milk mozzarella cheese, thinly sliced
Recipe
For filling: Melt butter in large skillet over medium high heat. Add mushrooms and garlic. Saute until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt
and pepper.
For Bechamel sauce: Melt butter in heavy medium saucepan over medium high heat. Add flour, stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups of the
Parmesan cheese. Season to taste with salt, pepper, and ground nutmeg.
Spread 2/3 cup of the Bechamel sauce over the bottom of a 13x9x2 inch baking glass baking dish. Top with enough noodles to cover bottom of the dish. Spread 1/4 of the artichoke mixture over. Spoon 2/3 cup bechamel sauce over. Top bechamel with 1/4 of the 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 bechamel sauce. Sprinkle with remaining Parmesan. This can be prepared ahead
of time. Cover with foil and refrigerate if not using immediately.
Preheat oven to 350 degrees. Bake lasagna covered with foil for 1 hour (or 1 hour and 15 minutes if chilled). Remove foil. Increase temperature to 450 degrees. Bake lasagna until golden on top, about 10 minutes longer.
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