Artichoke Mushroom Lasagna |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! âBonnie Jost, Manitowoc, Wisconsin Ingredients:
1 pound sliced baby portobello mushrooms |
2 tablespoons butter |
3 garlic cloves, minced |
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup chardonnay or other white wine |
1/4 teaspoon salt |
1/4 teaspoon pepper |
sauce: |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
3-1/2 cups 2% milk |
2-1/2 cups shredded parmesan cheese |
1 cup chardonnay or other white wine |
assembly: |
9 no-cook lasagna noodles |
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
2. For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
4. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings.
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