Mushroom And Artichoke Lasagna - cooking recipe

Ingredients

Filling:
2 tbsp (1/4 stick) butter
1 lb. mushrooms (I like to use the Baby Bellas)
3 garlic cloves, minced
2 - 8 oz. packages frozen artichoke hearts, thawed and coarsely chopped
1 cup dry vermouth (hiccup!)
Bechamel Sauce: (I usually don't tell people how fattening this is)
4 1/2 tbsp butter
4 1/2 tbsp flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan
Freshly grated nutmeg
1 - 9 oz. package oven ready lasagna (Barilla makes a good one)
1 lb. whole milk mozzarella, thinly sliced

Preparation

For filling:
Melt butter in skillet over medium heat. Add mushrooms and garlic, saute until mushrooms release their juices and begin to brown (7 min.) Add artichokes and vermouth. Cook until liquid is absorbed, stirring occassionally (10 min.)

For bechamel:
Melt butter in a heavy sauce pan over medium high heat. Add flour, stir 1 minute. Whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats the spoon, stirring about 20 minutes. Stir in 1 1/2 cups Parmesan. Season with salt and pepper and nutmeg.

Assembling the lasagna:
Spread 2/3 cup bechamel over the bottom of a 13x9x2 glass pan. Top with enough noodles to cover the bottom of the dish. Spread 1/4 artichoke mixture over it. Spoon 2/3 cup bechamel over the artichoke mixture. Top bechamel with 1/2 of the mozzarella. Sprinkle with 3 tbsp Parmesan. top with enough noodles to cover. Repeat layering 2 more times, finishing with a layer of noodle then remaining bechamel. Sprinkle with Parmesan. (Can be made one day ahead and refrigerated.)

Bake Lasagna with foil 1 hour at 350 degrees. (1 hour 15 min. if chilled. Remove foil. Increase temperature to 450 degrees. Bake lasagna until golden on the top (about 10 min.)
enjoy!!