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 Bechamel 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 Directions:1. 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. 2. 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. 3. Spread 2/3 cup béchamel 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 béchamel sauce over. Top béchamel with 1/4 of mozzarella. 4. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.) 5. 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. |