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Artichoke Mushroom Lasagna Recipe
Artichoke Mushroom Lasagna Recipe photo by Taste of Home

Artichoke Mushroom Lasagna Recipe

Publisher Photo
White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES:12 servings
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

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

  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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Artichoke Mushroom Lasagna in Taste of Home April/May 2011, p92

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Artichoke Mushroom Lasagna

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (6)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 2, 2014

Absolutely scrumptious.

MY REVIEW
Reviewed Jan. 4, 2014

Fantastic. This has loads of flavor. I love it.

MY REVIEW
Reviewed Apr. 30, 2013

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..

MY REVIEW
Reviewed Feb. 26, 2013

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!

MY REVIEW
Reviewed Jan. 3, 2013

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!

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