member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Maria Elaina       

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â