Artichoke and Mushroom Lasagna

"I found this recipe at and I'm definitely going to have to try it soon. My mouth is watering!"
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Ready In:
2hrs 15mins




  • 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.

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  1. I just went to post this recipe and found it was already here. It says it's from 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.
  2. 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!!!!


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