Mushroom Artichoke Lasagna

How about a piece or two of savory, cheesy Mushroom Artichoke Lasagna for dinner tonight?  Yes, please!

We’re huge fans of lasagna at our house, and though I heart the traditional variety with red tomato sauce, I also enjoy shaking things up a bit every now and then.  Today’s version is loaded with fresh mushrooms and artichokes, cheese, and a wonderful homemade creamy white sauce!

Adapted from Taste of Home

1 lb. sliced baby Portabello or Monterey Mushrooms

2 Tbsp. butter

4 cloves garlic, minced

2 cans (14 oz. each) artichoke hearts, drained (mine were marinated in oil)

1 cup chicken broth (original recipe calls for white wine, but I substituted)

1/4 tsp. salt

1/4 teaspoon pepper

1/4 c. butter, cubed

1/4 c. all-purpose flour

3 1/2 cups 2% or whole milk

1 1/2 c. shredded parmesan cheese

9 lasagna noodles, cooked

4 c. shredded mozzarella cheese, divided

Preheat oven to 350 degrees Fahrenheit.  In a large skillet saute mushrooms in butter ’til tender.  Add garlic; cook 1 minute.  Add artichokes, chicken broth, salt and pepper; cook over medium heat, stirring occasionally, until liquid is evaporated.

For sauce, in a large sauce pan over medium heat, melt butter.  Stir in flour until smooth; gradually whisk in milk.  Bring to a boil, stirring constantly.  Cook and stir 1 minute or until thickened.  Stir in parmesan cheese.  Spread 1/3 cup sauce into a greased 13×9-in. baking dish.  Layer with three noodles, 1/3 cup sauce, 1 cup mozzarella and 1/3 of the artichoke mixture.  Repeat layers twice more.

Cover and bake 45 minutes.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, 15-20 minutes or until cheese is melted.  Let stand 10 minutes before cutting.  Yield: 12 servings.

I’m pretty sure you’re going to love this!

Let’s be honest–lasagna is one of those dinners that you can’t just whip up on a whim when you’re starving and expect to be eating in half an hour.  But…the part I love about it is that it makes a TON so we eat it for basically the rest of the week and I don’t have to cook and do a million dishes the rest of the nights!  Hooray!

In other words, it’s totally worth the work.  And once you taste this stuff, you’ll agree with me.

Though this dish is meatless, it’s still satisfying because the mushrooms and artichokes really give it substance.  Artichokes are loaded with flavor, especially when they come from the can, because you can’t help but get some of the juices/oils with them, which in turn enhance the taste even more.  Yum!

Layer upon layer of sheer awesomeness, that’s what this lasagna is made of.  Mushrooms and artichokes were meant to be together! I hope you enjoy this as much as we did!