Artichoke and Mushroom Lasagna

Ingredients

  • 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

    Crusty Italian Bread And A Simple Salad Round Out A Delicious Meatless Meal. What To Drink: A Robust Italian Barbera.

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