|
|
|
McPhersonSentinel - McPherson, KS
  • Vegetarian recipe: Artichoke Mushroom Lasagna

  • Artichoke Mushroom Lasagna
    • email print
  • 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 (16 ounces) shredded part-skim mozzarella cheese, divided
     
    Directions
     
    * In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
    * For the 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 for 1 minute or until thickened. Stir in Parmesan cheese and wine.
    * Spread 1 cup sauce into a greased 13-in. x 9-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 at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
     
     
      • calendar