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Artichoke Mushroom Lasagna

 Artichoke Mushroom Lasagna
White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin
12 ServingsPrep: 30 min. Bake: 1 hour + standing

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 King Arthur Unbleached 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

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.

2 of 2

Artichoke Mushroom Lasagna (continued)

Directions (continued)

  • 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. Sprinkle with remaining mozzarella cheese.
  • Bake, uncovered, 15-20 minutes or until cheese is melted. Let stand
  • 15 minutes before cutting. Yield: 12 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.