Artichoke Mushroom Lasagna Recipe
- 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
- 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
- 9 no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
- 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.
1 piece: 383 calories, 18g fat (11g saturated fat), 54mg cholesterol, 751mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 24g protein
Reviews for Artichoke Mushroom Lasagna
"I have made this twice now, exactly as written, and it's delicious! The only thing is that it took me an hour to prep and it creates a ton of dishes. Other than that, it's great!"
"Fantastic. This has loads of flavor. I love it."
"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.."
"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!"
"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!"
"This was amazing and the scent while cooking was out of this world."
"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!"
"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."
"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!"
"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."
"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!"
"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."
"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!"
"Amazing flavors!! Do not miss the meat at all."
"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."
"Everyone loved this lasagna. I'll definitely make it again."
"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."
"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."
"<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>"
"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!"
"This was really good, I think it would be great if you add some crab meat and will try that the next time."
"fabulous recipe!!!! I also add a 10 oz. package of frozen spinach to the sauce."
"To die for! D'lish!"
"Loved it! So easy."
"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."
"I made this for a brunch and several people asked for the recipe. I love the combination of flavors."
"So easy to make and all the flavors work so great together. This has become my go to recipe. Thanks!"
"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."
"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."
"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."
"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!!!!"
"Delish! WIll make again and shared the recipe with my guests who also loved it."
"This lasagna was awful, and I don't say that about nearly any dishes. There was so much cheese in the recipe that when it baked it became an oily mess. I couldn't eat one piece when it came out of the oven - the flavors were bland and not at all complementary - especially the chardonnay in the parmesan cheese sauce. I thought it was way off. I will never make this lasagna again."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.