Ingredients
- 1 lb. sliced baby portobello mushrooms
2 Tbsp. unsalted butter
3 garlic cloves, minced
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine
1/4 tsp salt
1/4 tsp pepper
Sauce:
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
3 1/2 cups 1% milk
2 1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
Assembly:
9 Barilla no-boil lasagna noodles
4 cups shredded part-skim mozzarella cheese, divided
Description
Prep: 30 Min.; Bake: 1 Hour; Yield: 12 Servings
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