Ingredients:
2 tablespoons butter
1 lb mushrooms, sliced
3 garlic cloves, minced
2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
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) packages oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced
Directions:
For filling:Melt butter in large skillet over medium-high heat.
Add mushrooms and garlic; saute until mushrooms release juices and begin to brown, about 7 minutes.
Add artichokes and vermouth.
Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
Season with salt and pepper.
For bechamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
Add flour; stir 1 minute.
Gradually whisk in milk.
Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
Stir in 1 1/2 cups Parmesan.
Season to taste with salt, pepper, and ground nutmeg.
Spread 2/3 cup bechamel sauce over bottom of 13x9x2-inch glass baking dish.
Top with enough noodles to cover bottom of dish.
Spread 1/4 of artichoke mixture over.
Spoon 2/3 cup bechamel sauce over.
Top bechamel with 1/4 of mozzarella.
Sprinkle with 3 tablespoons Parmesan.
Top with enough noodles to cover.
Repeat layering 3 more times, finishing with a layer of noodles, then remaining bechamel.
Sprinkle with remaining Parmesan.
(Can be prepared 1 day ahead. Cover with foil and refrigerate.)
Preheat oven to 350 F.
Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
Remove foil.
Increase temperature to 450 F.
Bake lasagna until golden on top, about 10 minutes longer.
Servings: 8
Time preparation: 60 min.
Time total: 135 min.