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Artichoke Mushroom Lasagna

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

  • 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 3 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, until cheese is melted, 15-20 minutes. 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.

Reviews

Average Rating: 4.5
  • 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
    Dec 31, 1969

    Absolutely scrumptious.

  • Jentwyn2
    Dec 31, 1969

    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.

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