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!!
Steps
For filling:melt butter in large skillet over medium-high heat.
Add mushrooms and garlic.
Saut 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 bchamel 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 bchamel 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 bchamel sauce over.
Top bchamel with 1 / 4 of mozzarella.
Sprinkle with 3 tablespoons parmesan.
Top with enough noodles to cover.
Repeat layering 3 more times , f.
Ingredients
butter, mushroom, garlic cloves, frozen artichoke hearts, dry vermouth, all-purpose flour, whole milk, parmesan cheese, ground nutmeg, no-boil lasagna noodles, mozzarella cheese