Artichoke and Mushroom Lasagna

Total Time
2hrs 15mins
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!

Ingredients Nutrition

Directions

  1. For filling:Melt butter in large skillet over medium-high heat.
  2. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
  3. Add artichokes and vermouth.
  4. Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
  5. Season with salt and pepper.
  6. For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
  7. Add flour; stir 1 minute.
  8. Gradually whisk in milk.
  9. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
  10. Stir in 1 1/2 cups Parmesan.
  11. Season to taste with salt, pepper, and ground nutmeg.
  12. Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
  13. Top with enough noodles to cover bottom of dish.
  14. Spread 1/4 of artichoke mixture over.
  15. Spoon 2/3 cup béchamel sauce over.
  16. Top béchamel with 1/4 of mozzarella.
  17. Sprinkle with 3 tablespoons Parmesan.
  18. Top with enough noodles to cover.
  19. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
  20. Sprinkle with remaining Parmesan.
  21. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  22. Preheat oven to 350°F.
  23. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
  24. Remove foil.
  25. Increase temperature to 450°F.
  26. Bake lasagna until golden on top, about 10 minutes longer.

Reviews

(2)
Most Helpful

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.

echo echo August 07, 2005

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!!!!

Krissy Quirke August 06, 2004

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