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

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4.5 36 39
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White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —Bonnie Jost, Manitowoc, Wisconsin
Featured In: Top 10 Lasagna Recipes
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES: 12 servings


  • 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
  • 9 no-cook lasagna noodles
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 piece: 383 calories, 18g fat (11g saturated fat), 54mg cholesterol, 751mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 24g protein.


  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

Full-Bodied White Wine

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

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Zoeytessa1978 User ID: 8766824 243628
Reviewed Feb. 10, 2016

"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!"

blardo User ID: 1829147 124002
Reviewed Feb. 2, 2014

"Absolutely scrumptious."

Jentwyn2 User ID: 7581875 192332
Reviewed Jan. 4, 2014

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

ranchgirl49 User ID: 2063454 118136
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.."

carrie carney User ID: 1551037 212607
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!"

jlvk User ID: 7068545 195181
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!"

kitkatlady User ID: 2545590 192329
Reviewed Sep. 24, 2012

"This was amazing and the scent while cooking was out of this world."

themenumaker User ID: 6829744 179628
Reviewed Aug. 23, 2012

"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!"

s_pants User ID: 174050 192328
Reviewed Jun. 9, 2012

"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."

snowytrees User ID: 6711334 192324
Reviewed May. 26, 2012

"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!"

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