Ingredients
Filling
- 2 tablespoons (1/4 stick) butter
- 1 pound mushrooms, sliced
- 3 garlic cloves, minced
- 2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
- 1 cup dry vermouth
Béchamel sauce
- 4 1/2 tablespoons butter
- 4 1/2 tablespoons all purpose flour
- 4 1/2 cups whole milk
- 2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
- Ground nutmeg
- 1 9-ounce package oven-ready (no-boil) lasagna noodles
- 1 pound whole-milk mozzarella cheese, thinly sliced
Description
Comfort Food Need Never Equal Boring Food. This Italian-inspired Dish Will Not Only Chase Away Winter's Chill, But Will Also Keep Your Taste Bud's Happy Until Spring.
Bon Appetit Magazine
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