Artichoke Mushroom Lasagna
Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin
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 shredded part-skim mozzarella cheese, divided
Reviews
amazing flavor. great texture. a great excuse to relax and drink while cooking for someone you love... or like a whole lot. go ahead and make a wine smoothie with the extra wine. so delicious.
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!
Absolutely scrumptious.
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..
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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!