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 (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.