s ARTICHOKE MUSHROOM LASAGNA ****
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s ARTICHOKE MUSHROOM LASAGNA ****
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Instructions *** 12-25-15 very good, almost too cheesy *** White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter > Add to Recipe Box Print Email a Friend TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing MAKES: 12 servings 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 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 Add to Shopping List 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. Directions 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. I stopped here and refrigerated for 2 days. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings. Originally published as Artichoke Mushroom Lasagna in Taste of Home April/May 2011, p92 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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