Artichoke Mushroom Lasagna

Artichoke Mushroom Lasagna

White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat!

Prep: 30 min Bake: 1 hr + standing Yield: 12 servings


1 lb sliced baby portobello mushrooms
2 Tbsp. butter
3 garlic cloves, minced
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained, and chopped
1 cup Sauvignon Blanc or other white wine
1/4 tsp. salt
1/4 tsp. pepper

1/4 cup butter, cubed
1/4 cup all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded parmesan cheese
1 cup Sauvignon Blanc or other white wine

9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided


Heat oven to 350 degrees

1. Saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.

2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine.

3. Spread 1 cup sauce into a greased 13 in x 9 in baking dish. Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice. Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Enjoy with a bottle of Schmidt Family Vineyards Sauvignon Blanc!