Artichoke Mushroom Lasagna

Artichoke Mushroom Lasagna
Artichoke Mushroom Lasagna might be just the Mediterranean recipe you are searching for. This recipe serves 12. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 419 calories, 22g of protein, and 22g of fat. It works well as an affordable main course. A mixture of milk, butter, baby portobello mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

1
Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender.
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MushroomsMushrooms
ButterButter
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OvenOven
2
Add garlic; cook 1 minute.
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GarlicGarlic
3
Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
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Salt And PepperSalt And Pepper
ArtichokeArtichoke
WineWine
4
For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine.
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ParmesanParmesan
ButterButter
All Purpose FlourAll Purpose Flour
SauceSauce
MilkMilk
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5
Spread 1 cup sauce into a greased 13x9-in. baking dish.
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6
Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
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ArtichokeArtichoke
PastaPasta
SauceSauce
7
Cover and bake 45 minutes.
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8
Sprinkle with remaining mozzarella cheese.
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9
Bake, uncovered, 15-20 minutes or until cheese is melted.
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10
Let stand 15 minutes before cutting.
DifficultyExpert
Ready In1 h, 30 m.
Servings12
Health Score8
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