Artichoke and Mushroom Lasagna

I found this recipe at epicurious.com and I'm definitely going to have to try it soon. My mouth is watering!

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• Filling

• 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

• Bechamel sauce

• 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) package  oven-ready  no-boil lasagna noodles
• 1  lb  whole-milk mozzarella cheese, thinly sliced

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.