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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 Dec. 29, 2011 by doitwgrace
Excellent!
Reviewed on Dec. 28, 2011 by marketing_gal
My dad is a real meat and potatoes man, so I wasn't sure he would enjoy this recipe. He loved it and has asked me to make it again!
Reviewed on Dec. 07, 2011 by tissue27
Amazing flavors!! Do not miss the meat at all.
Reviewed on Nov. 14, 2011 by bluetigereyes2
I added chicken and spinach to this recipe and served it for some friends. I would have to say this was one of the best lasagna's that I have EVER made. Everyone that tried it has asked me for the recipe.
Reviewed on Aug. 17, 2011 by Pnina
Everyone loved this lasagna. I'll definitely make it again.
Reviewed on Jul. 23, 2011 by skennygreen
This is amazing!!!! I did exclude salt and white wine. I am not white wine type and didnt have it so, I used red wine cook on mushroom & artichoke as follow the direction.
Reviewed on Jun. 27, 2011 by bingoqueen63
Does this recipe have 2 cups of wine? I looked at different recipes, and there is only 3/4 cup or a cup in the entire recipe.
Reviewed on Jun. 26, 2011 by saw-whet
<p>This is delicious. I made this exactly as written, and it turned out beautifully. The sauce is a bit runny, but it thickens upon standing. Very good recipe which I will make again.</p>
Reviewed on Jun. 23, 2011 by earlynn walters
One of the few lasagna recipes I've attempted (not usually a fan of traditional lasagna), but very easy to follow directions. I had some noodles and sauce left over after the 3rd layer, so I put one more layer of noodles then the rest of the sauce before putting it in to bake. Will definitely keep this for a "company" recipe!
Reviewed on May. 25, 2011 by lisakostelecky
This was really good, I think it would be great if you add some crab meat and will try that the next time.
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