Artichoke and Mushroom Lasagna

Name: Artichoke and Mushroom Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 5 Tbsps all purpose flour; 5 Tbsps butter; 237 milliliters dry vermouth; 454 grams packages frozen artichoke hearts, thawed, coarsely chopped; 3 garlic cloves, minced; 8 servings Ground nutmeg; 255 grams package oven-ready (no-boil) lasagna noodles; 454 grams mushrooms, sliced; 213 grams 1/2 cups freshly grated Parmesan cheese (about; 454 grams whole-milk mozzarella cheese, thinly sliced; 1 liters whole milk

The recipe Artichoke and Mushroom Lasagna could satisfy your Mediterranean craving in about 45 minutes. One portion of this dish contains roughly 39g of protein, 24g of fat, and a total of 569 calories. For $2.86 per serving, you get a main course that serves 8. If you have all purpose flour, vermouth, ground nutmeg, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert.

Instructions

Melt butter in large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.

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Mushrooms

Garlic

Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

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Salt And Pepper

Artichoke

Vermouth

Melt butter in heavy medium saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Nutmeg

Parmesan

Pepper

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Whisk

Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish.

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Pasta

Sauce

Equipment you will use

Glass Baking Pan

Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.

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Mozzarella

Artichoke

Sauce

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.

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Parmesan

Pasta

Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)

Ingredients you will need

Parmesan

Equipment you will use

Aluminum Foil