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Mushroom and Artichoke Lasagna with Bechamel Sauce
Mushroom and Artichoke Lasagna with Bechamel Sauce
(Lasagne di Funghi e Carciofi con Besciamella)
 
 
Ingredients:

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)
Ground nutmeg

One 9-ounce package oven-ready (no-boil) lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced 

Directions:

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 350F.

Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).

Remove foil.

Increase temperature to 450F.

Bake lasagna until golden on top, about 10 minutes longer. Serves 8.

That's it!
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