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Total Time: Prep: 30 min. Bake: 1 hour + standing
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Makes: 12 servings
Ingredients
- 1 pound sliced baby portobello mushrooms
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup chardonnay or other white wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- SAUCE:
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3-1/2 cups 2% milk
- 2-1/2 cups shredded Parmesan cheese
- 1 cup chardonnay or other white wine
- ASSEMBLY:
- 9 no-cook lasagna noodles
- 4 cups shredded part-skim mozzarella cheese, divided
Directions
- Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
- 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.
- Spread 1 cup sauce into a greased 13×9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.
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SOURCE: Taste of Home
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