Prep 1 hr
Cook 1 hr 15 mins
I found this recipe at epicurious.com and I'm definitely going to have to try it soon. My mouth is watering!
- 2 tablespoons butter
- 1 lb mushroom, sliced
- 3 garlic cloves, minced
- 2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
- 1 cup dry vermouth
- 4 1⁄2 tablespoons butter
- 4 1⁄2 tablespoons all-purpose flour
- 4 1⁄2 cups whole milk
- 2 1⁄2 cups freshly grated parmesan cheese (about 7 1/2 ounces)
- ground nutmeg
- 1 (9 ounce) packageoven-ready no-boil lasagna noodles
- 1 lb whole-milk mozzarella cheese, thinly sliced
- For filling:Melt butter in large skillet over medium-high heat.
- Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
- Add artichokes and vermouth.
- Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
- Season with salt and pepper.
- For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
- Add flour; stir 1 minute.
- Gradually whisk in milk.
- Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
- Stir in 1 1/2 cups Parmesan.
- Season to taste with salt, pepper, and ground nutmeg.
- Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
- Top with enough noodles to cover bottom of dish.
- Spread 1/4 of artichoke mixture over.
- Spoon 2/3 cup béchamel sauce over.
- Top béchamel with 1/4 of mozzarella.
- Sprinkle with 3 tablespoons Parmesan.
- Top with enough noodles to cover.
- Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
- Sprinkle with remaining Parmesan.
- (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Preheat oven to 350°F.
- Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
- Remove foil.
- Increase temperature to 450°F.
- Bake lasagna until golden on top, about 10 minutes longer.
I just went to post this recipe and found it was already here. It says it's from epicurious.com but I think I adapted it originally from Bon Appetit. This is lasagna is absolutely TOO good, really special. The only changes I make are I use a dry white wine, but not dry vermouth, I often use romano rather than parmesan cheese and I've made it with part skim rather than whole milk mozzarella. I can't praise this one enough.
This is abosolutely the best lasagna I have ever tasted. Aside from making the bechmel cream it was really easy. I had to ad alittle cornstartch to thick it more for the spread over the noodles. I got rave reviews from my critics... my family!!!!