Artichoke Mushroom Lasagna Recipe

By CarolineNGa

White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin

Ingredients

• SAUCE:
• 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
• 1/4 cup butter, cubed
• 1/4 cup 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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.
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.

Nutritional Facts
1 piece equals 383 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 751 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.