Artichoke Mushroom Lasagna

Name: Artichoke Mushroom Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 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 shredded part-skim mozzarella cheese, divided

White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! —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

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.
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.

Nutrition Facts

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

Originally published as Artichoke and Mushroom Lasagna in Taste of Home April/May 2011

Reviews

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Average Rating:

Tameca

Apr 2, 2018

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.
Zoeytessa1978

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

Feb 2, 2014

Absolutely scrumptious.
Jentwyn2

Jan 4, 2014

Fantastic. This has loads of flavor. I love it.
ranchgirl49

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

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

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

Sep 24, 2012

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

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

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.