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Recipe Categories: mradchenko's HOME PAGECOOKIES PASTA

Artichoke Lasagna




Source of Recipe


Newspaper


Recipe Introduction


My son, Dominic found this and asked me to bake it.


List of Ingredients




FILLING:
2 tablespoons (1/4 stick butter)
1 pound mushrooms, sliced
3 garlic cloves, minced
2 - 8 oz packages frozen artichoke hearts, thawed
coarsely chopped (I use canned hearts)
1 cup dry vermouth

BECHAMEL SAUCE:
4 ½ tablespoons butter
4 ½ “ Flour
4 ½ cups whole milk
2 ½ cups freshly grated PARMESAN cheese (about 7 oz)
ground nutmeg

1 - 9oz package oven-ready (no boil) lasagna noodles
1 pound whole milk mozzarella cheese, thinly sliced


Recipe



For filling: melt butter in large skillet over medium high heat. Add mushrooms and garlic; saute about 6 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 med/high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to med and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 min. Stir in 1 ½ C PARMESAN. Season to taste with salt, pepper and ground nutmeg.
Spread 2/3 C . Bechamel sauce over bottom of 13 x 9 x 2 in. Glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 or artichoke mixture over. Spoon 2/3 C . Bechamel sauce over. Top bechamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons PARMESAN. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining bechamel. Sprinkle with remaining PARMESAN.
Preheat oven to 350 . Bake lasagna covered with foil 1 hour. Remove foil. Increase temp to 450 and bake lasagna until golden on top, about 10 more minutes.