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Artichoke And Mushroom Lasagna Recipe

This decadent Artichoke and Mushroom Lasagna recipe, inspired by Epicurious, is a culinary masterpiece! Layers of tender artichoke hearts, earthy mushrooms, and creamy béchamel sauce are nestled between perfectly cooked pasta sheets and topped with melted mozzarella. Prepare for a symphony of flavors that will leave you craving more. Get ready to impress your family and friends with this unforgettable dish!

Prep Time 30 mins
Cook Time 135 mins
Calories 520.9 kcal
Protein 65g
Rating 5.0 (2 Reviews)
Artichoke And Mushroom Lasagna 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke And Mushroom Lasagna

  • 6 tablespoons butter
  • 1 pound sliced mushrooms
  • 2 cloves minced garlic
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1/4 cup dry vermouth
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups grated Parmesan cheese
  • 1 pinch ground nutmeg
  • 9 no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  • Salt, to taste
  • Pepper, to taste

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How to Make Artichoke And Mushroom Lasagna

  1. **Prepare the Mushroom Filling:** Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 pound of sliced mushrooms and 2 cloves of minced garlic. Sauté until mushrooms release their juices and begin to brown, about 7 minutes.
  2. Stir in 1 (14-ounce) can of artichoke hearts, drained and quartered, and 1/4 cup dry vermouth. Cook until the liquid is absorbed, stirring occasionally, about 10 minutes.
  3. Season generously with salt and pepper to taste.
  4. **Make the Béchamel Sauce:** Melt 4 tablespoons of butter in a heavy medium saucepan over medium-high heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute.
  5. Gradually whisk in 4 cups of whole milk until smooth. Reduce heat to medium and simmer, stirring frequently, until the sauce thickens and lightly coats the back of a spoon, about 20 minutes.
  6. Remove from heat and stir in 1 1/2 cups grated Parmesan cheese. Season to taste with salt, pepper, and a pinch of ground nutmeg.
  7. **Assemble the Lasagna:** Preheat oven to 350°F (175°C). Spread 2/3 cup of béchamel sauce over the bottom of a 13x9x2-inch glass baking dish.
  8. Layer with enough lasagna noodles to cover the bottom.
  9. Spread 1/4 of the artichoke and mushroom mixture over the noodles.
  10. Top with 2/3 cup of béchamel sauce and 1/4 cup shredded mozzarella cheese.
  11. Sprinkle with 3 tablespoons of grated Parmesan cheese.
  12. Repeat layers 3 more times, ending with a layer of noodles, then the remaining béchamel sauce.
  13. Sprinkle with the remaining Parmesan cheese.
  14. **Bake:** Cover the lasagna with foil and bake for 1 hour. Remove the foil, increase the oven temperature to 450°F (230°C), and bake until golden brown and bubbly, about 10-15 minutes more.
  15. Let stand for 10-15 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

36g

Fat

107g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Mushroom Recipes European Italian Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Eggs Dairy Pasta Vegetables Oven Easy European Refrigerator Dinner Party Fall Winter Italian Lasagna Cheese Dietary Seasonal Comfort Food Mushrooms Pasta Rice And Grains Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less