Mushroom and Artichoke Lasagna

November 23, 2015

1 lb. sliced baby Portobello mushrooms
2 tbsp. butter
3 garlic cloves, minced
2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dry white wine (I use Les Bourgeois Vineyard’s Solay)
¼ tsp. salt
¼ tsp. pepper
9 no-cook lasagna noodles
4 cups shredded mozzarella cheese, divided

¼ cup butter, cubed
¼ cup all purpose flour
3 ½ cups 2% milk
2 ½ cups shredded Parmesan cheese
1 cup white wine (Les Bourgeois Vineyard’s Solay)

Sauté 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 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 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 degrees for 45 minutes.

Sprinkle with remaining mozzarella cheese. Bake uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes.

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