- Mushroom and Artichoke Lasagna with Bechamel Sauce
- (Lasagne di Funghi e Carciofi con Besciamella)
For the Filling:
2 tablespoons (1/4 stick) butter
1 lb mushrooms, sliced
3 garlic cloves, minced
Two 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
For the Bechamel Sauce:
4 and 1/2 tablespoons butter
4 and 1/2 tablespoons all purpose flour
4 and 1/2 cups whole milk
2 and 1/2 cups freshly grated Parmigiano cheese (about 7 and 1/2 ounces)
One 9-ounce package oven-ready (no-boil) lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced
Prepare the 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.
Prepare the 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 and 1/2 cups Parmigiano cheese.
Season to taste with salt, pepper, and ground nutmeg.
Prepare the Lasagna:
Spread 2/3 cup bechamel sauce over bottom of 13 x 9 x 2-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 cheese.
Sprinkle with 3 tablespoons Parmigiano cheese.
Top with enough noodles to cover.
Repeat layering 3 more times, finishing with a layer of noodles, then remaining bechamel.
Sprinkle with remaining Parmigiano cheese.
Preheat oven to 350°F.
Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
Increase temperature to 450°F.
Bake lasagna until golden on top, about 10 minutes longer. Serves 8.
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