Artichoke and Mushroom Lasagna

Name: Artichoke and Mushroom Lasagna
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons butter; 1 lb mushroom, sliced; 3 garlic cloves, minced; 2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped; 1 cup dry vermouth; 4 1/2 tablespoons butter; 4 1/2 tablespoons all-purpose flour; 4 1/2 cups whole milk; 2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces); ground nutmeg; 1 (9 ounce) package oven-ready no-boil lasagna noodles; 1 lb whole-milk mozzarella cheese, thinly sliced

Submitted by spatchcock

"I found this recipe at epicurious.com and I'm definitely going to have to try it soon. My mouth is watering!"

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Ready In:: 2hrs 15mins
Ingredients:: 12
Serves:: 8

ingredients

Filling
2 tablespoons butter
1 lb mushroom, sliced
3 garlic cloves, minced
2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Bechamel sauce
4 ¹⁄₂ tablespoons butter
4 ¹⁄₂ tablespoons all-purpose flour
4 ¹⁄₂ cups whole milk
2 ¹⁄₂ cups freshly grated parmesan cheese (about 7 1/2 ounces)
ground nutmeg
1 (9 ounce) package oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced

directions

For filling:Melt butter in large skillet over medium-high heat.
Add mushrooms and garlic; sauté 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 béchamel 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 Parmesan.
Season to taste with salt, pepper, and ground nutmeg.
Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
Top with enough noodles to cover bottom of dish.
Spread 1/4 of artichoke mixture over.
Spoon 2/3 cup béchamel sauce over.
Top béchamel 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 béchamel.
Sprinkle with remaining Parmesan.
(Can be prepared 1 day ahead. Cover with foil and refrigerate.)
Preheat oven to 350°F.
Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
Remove foil.
Increase temperature to 450°F.
Bake lasagna until golden on top, about 10 minutes longer.

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Reviews

I just went to post this recipe and found it was already here. It says it's from epicurious.com but I think I adapted it originally from Bon Appetit. This is lasagna is absolutely TOO good, really special. The only changes I make are I use a dry white wine, but not dry vermouth, I often use romano rather than parmesan cheese and I've made it with part skim rather than whole milk mozzarella. I can't praise this one enough.

echo echo
This is abosolutely the best lasagna I have ever tasted. Aside from making the bechmel cream it was really easy. I had to ad alittle cornstartch to thick it more for the spread over the noodles. I got rave reviews from my critics... my family!!!!

Krissy Quirke