Recipe of The Week - Artichoke Mushroom Lasagna

Aunt Brenda

Artichoke Mushroom Lasagna

Oh My Gosh! This lasagna is sooo good! This dish takes a bit of time to make, but is well worth the effort. Absolutely delicious. Make sure to use the lasagna noodles that are recommended. When you make lasagna with vegetables, there tends to be quite a bit of extra liquid. These noodles help with that problem. Enjoy!

You will need:

3 8-ounce packages frozen artichoke hearts, thawed, squeezed dry and coarsely chopped

2 tablespoons butter
2 pound mushrooms, sliced
4 garlic cloves, minced
3/4 cup Marsala wine

4 tablespoons butter
4 tablespoons all purpose flour
4 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 8 ounces)
freshly ground nutmeg

1 pound fresh mozzarella, thinly sliced

1 8-ounce package oven-ready (no-boil) lasagna noodles (Ronzoni recommended)

Filling:

  1. Melt the 2 tablespoons of butter in large skillet over medium heat.
  2. Add the mushrooms and cook until they have lost most of their volume, 5-7 minutes.
  3. Add the garlic and saute 2 minutes more.
  4. Increase the heat to medium-high and add the Marsala.
  5. Cook the mushroom/garlic/Marsala mixture, stirring occasionally, until the liquid is absorbed. This could take 15 to 20 minutes.
  6. Stir in the chopped artichoke hearts.
  7. Season the filling to taste with salt and set aside.

Bechamel sauce:

  1. Melt the 4 tablespoons of butter in large, heavy saucepan over medium heat.
  2. Add the flour; stir 1 minute.
  3. Gradually whisk in the milk.
  4. Simmer the sauce over medium heat until sauce thickens stirring occasionally, about 20 minutes. The sauce should lightly coat the back of a spoon.
  5. Stir in 1 1/2 cups Parmesan into the warm sauce. Keep stirring until the cheese has completely melted into the sauce.
  6. Season to taste ground nutmeg. Remove sauce from heat and set aside.

Assembly:

  1. Spread 1 cup of the bechamel sauce over bottom of 13x9x2-inch glass baking dish.
  2. Top with no-boil lasagna noodles according to the package directions (there should be some space between the noodles since they will expand when baked).
  3. Spread half of the filling over the noodles.
  4. Spread 1 cup of bechamel over the filling.
  5. Arrange half of the fresh mozzarella slices over the bechamel.
  6. Sprinkle 1/3 cup Parmesan over the mozzarella.
  7. Repeat assembly steps 2-6 for the second layer.
  8. Add a final (third) layer of noodles.
  9. Spread the remaining 1 cup of bechamel over the noodles.
  10. Sprinkle the remaining 1/3 cup of Parmesan over the bechamel.

The lasagna can be assembled up to 1 day ahead. Cover with foil and refrigerate.

Preheat oven to 350 degrees Fahrenheit. Bake the lasagna, on oven's center rack and covered with foil, for 1 hour (or 1 hour 15 minutes if chilled).

Remove the foil and turn the oven's broiler to High. Remove the foil and return the lasagna to the oven (still keeping it on the middle rack). While the lasagna is in the oven on "broil" watch it carefully as the cheese begins to brown and bubble. It should take 5 to 8 minutes for the cheese to become browned and a bit toasty.

Remove the lasagna from the oven and let rest 10-15 minutes before serving.

I found this recipe at Ward Street Bistro

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