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White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin
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.
Originally published as Artichoke Mushroom Lasagna in Taste of Home April/May 2011, p92
Lasagna Prep PointersTo keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 30, 2013 by ranchgirl49
I consider myself a pretty good cook. I thought this recipe sounded really good and easy to prepare. I have made regular lasagna for decades so thought this would be a piece of cake! Not! I made the sauce according to directions and felt that it was pretty thin.Nothing was mentioned that it should be thin.I thought that because all I had was skim milk that this was the problem but I have always used skim milk in making white sauces. I do believe that it was the amount of flour and too much liquid that was the problem.The other issue is when I added the parmesan it did not melt and looked stringy in the sauce. I assembled everything according to directions and baked. It did taste good and hoping to have some leftovers for lunch tomorrow..
Reviewed on Feb. 26, 2013 by carrie carney
Would definitely make this again but would add some spinach in replacement for one can of the artichokes. The wine added such a nice flavor!
Reviewed on Jan. 03, 2013 by jlvk
This was amazing, but a long process. Be sure to add the cheese once you take the saucepan OFF the burner. I just ruined my sauce this way!
Reviewed on Sep. 24, 2012 by kitkatlady
This was amazing and the scent while cooking was out of this world.
Reviewed on Aug. 23, 2012 by themenumaker
I agree with labellegirl3 that it was a tad pricey, but wow, was it good! You also need about an hour prep time as the liquid didn't cook down that quickly. But I can't wait to make it again!
Reviewed on Jun. 09, 2012 by s_pants
I halved the recipe, but used all 9 noodles. I layered everything in an 11x7 dish and it seemed to turn out fine. I thought it might be a little dry, but not really, just a little heavy on the noodles! Although next time I will make it for more people and see how it turns out as written.
Reviewed on May. 26, 2012 by snowytrees
Wow!! This was a huge hit at my house. I prepared it exactly to the specifications, and it was EXCELLENT. However, to save fat and calories I will try doubling the vegetables and halving the cheese, next time I make it. I believe it will still be wonderful. The chardonnay lent a delicious and sophisticated flavor. I really can't say enough about it. Whether you are cooking for your family, or want to prepare something extra nice for company, this dish could be a winner for you. THANKS for sharing!
Reviewed on Apr. 26, 2012 by Rockamama
Your "tip" says to add an egg to the ricotta or cottage cheese mixture, but nowhere in the recipe does it call for cottage cheese.
Reviewed on Apr. 13, 2012 by labellegirl3
This recipe is expenive... but totally worth it! I make it for special occasions and everyone is always impressed at just how gourmet I am. So Yummy!
Reviewed on Mar. 11, 2012 by Summy
Delicious flavor. But, the leftovers didn't taste as good, because the lasagna got very mushy. I will make this again, but will use regular lasagna noodles and cut back on the liquid.
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