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Artichoke and Mushroom Lasagna

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2hrs 15mins

Ingredients Nutrition


  1. For filling:Melt butter in large skillet over medium-high heat.
  2. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
  3. Add artichokes and vermouth.
  4. Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
  5. Season with salt and pepper.
  6. For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
  7. Add flour; stir 1 minute.
  8. Gradually whisk in milk.
  9. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
  10. Stir in 1 1/2 cups Parmesan.
  11. Season to taste with salt, pepper, and ground nutmeg.
  12. Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
  13. Top with enough noodles to cover bottom of dish.
  14. Spread 1/4 of artichoke mixture over.
  15. Spoon 2/3 cup béchamel sauce over.
  16. Top béchamel with 1/4 of mozzarella.
  17. Sprinkle with 3 tablespoons Parmesan.
  18. Top with enough noodles to cover.
  19. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
  20. Sprinkle with remaining Parmesan.
  21. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  22. Preheat oven to 350°F.
  23. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
  24. Remove foil.
  25. Increase temperature to 450°F.
  26. Bake lasagna until golden on top, about 10 minutes longer.

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