Artichoke Mushroom Lasagna

I finally got a chance to run grocery shopping last night (Thanks, Mom!) so I was able to get the one more can of artichoke that I needed for this recipe.  I will make it tonight instead of the planned Monday night on the menu for the week.  I got this recipe out of the April/May 2011 Taste of Home magazine and it looks and sounds super!

 

(They even give the nutritional info. so that I can plug it in to figure out that one slice (1/12th of the whole thing) is 10 points plus for Weight Watchers!   ouch… but it looks so good!)

 

Artichoke Mushroom Lasagna Recipe(photo from Taste of Home also)

 

  • 12 Servings
  • Prep: 30 min. Bake: 1 hour + standing

 

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 (16 ounces) shredded part-skim mozzarella cheese, divided

Directions

  • In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
  • For the 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 for 1 minute or until thickened. Stir in Parmesan cheese and wine.
  • Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
  • Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 383 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 751 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

 

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