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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 May. 12, 2011 by TheCouponGoddess
fabulous recipe!!!! I also add a 10 oz. package of frozen spinach to the sauce.
Reviewed on May. 06, 2011 by pattimac49
To die for! D'lish!
Reviewed on Apr. 22, 2011 by Loganspencer
Loved it! So easy.
Reviewed on Apr. 17, 2011 by claurel76
Made this for the first time for the family and absolutely LOVED it!! Even the picky kids (6, 12, 15, 17) liked it...and for being a relatively healthy dish that speaks volumes. I'll definitely make this again.
Reviewed on Apr. 11, 2011 by neville317
I made this for a brunch and several people asked for the recipe. I love the combination of flavors.
Reviewed on Apr. 10, 2011 by Brent-KC
So easy to make and all the flavors work so great together. This has become my go to recipe. Thanks!
Reviewed on Apr. 05, 2011 by juicyfruit007
I loved this; my husband not so much. I did cut down on the mushrooms significantly and added some chicken. Otherwise, made as indicated. I have to say, prep time was closer to an hour.
Reviewed on Apr. 03, 2011 by jenniwithani
I made this recipe exactly as is except I accidentally put on the final layer of cheese before baking. No problem...just kept it covered with foil until the final 20 minutes. This is VERY rich - it was hard to finish even one serving! I would recommend half size servings with a chicken meal or a large salad. This tastes like something I would order at a restaurant. VERY filling and I will probably make only a couple of times a year.
Reviewed on Mar. 30, 2011 by LakeBaker
This was wonderful and we ate the second half the following evening! The only changes I made were adding sauteed chicken breast chunks and using marinated artichokes which gave the dish a punch of flavor. I'll definitely make this again. When my daughter and son-in-law come over, I'll leave out the meat for them.
Reviewed on Mar. 30, 2011 by luckycazz13
I love this recipe. That says a lot considering I am not a big artichoke fan except for a particular dip made with it. WOW!!!!
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