{"id":3241,"date":"2010-02-08T08:33:24","date_gmt":"2010-02-08T14:33:24","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3241"},"modified":"2010-02-08T08:33:24","modified_gmt":"2010-02-08T14:33:24","slug":"artichoke-and-mushroom-lasagna","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/02\/08\/artichoke-and-mushroom-lasagna\/","title":{"rendered":"Artichoke and Mushroom Lasagna"},"content":{"rendered":"

There are so many reasons to love lasagna.<\/p>\n

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  1. It can be simple or fancy.<\/li>\n
  2. It can be a meat lovers delight, a vegetarians dream, or you can combine your meat and veggies and create an omnivores dilemma! \u00a0Get it? \u00a0Anyway…I know Sarah does.<\/li>\n
  3. It can be made with a red pasta sauce, a creamy white bechamel, or a fresh basil pesto sauce, and others.<\/li>\n
  4. It can be prepared in advance, frozen and baked later.<\/li>\n
  5. It can feed a crowd, or it can feed a couple for days and days!<\/li>\n
  6. It can be enjoyed warm with oozing cheese, or cold from the fridge.<\/li>\n<\/ol>\n

    I love lasagna. \u00a0This lasagna is a delicious veggie combination of mushrooms and artichokes in a rich bechamel sauce. \u00a0Ben and I really enjoyed it, and brought a plate to our neighbor who also was pretty complimentary of the dish. \u00a0The only criticism he gave was that it should have had a garnish of cilantro instead of parsley. \u00a0He puts cilantro on everything. \u00a0I think he might eat it on his cereal…<\/p>\n

    \"\"<\/a>My iPhone is incredible. \u00a0Epicurious has an app that I just love. \u00a0I am able to search for a recipe while at the grocery store, get a shopping list, email the recipe to myself and have it waiting for me when I get home to cook. \u00a0Modern technology is one of my best friends. \u00a0That is how I found this recipe. \u00a0Here is the link.<\/a> I made a few changes to the recipe based on the time I had to make this meal and what I had at home. \u00a0I used canned artichoke hearts instead of frozen since I did not have time to let them thaw. \u00a0I also used regular lasagna noodles because I had some in the pantry. \u00a0I used shredded mozzarella instead of sliced. \u00a0I substituted vermouth with dry white wine that I had left over from another recipe. \u00a0Despite the\u00a0substitutions\u00a0this lasagna was delicious and we enjoyed it for a few days. \u00a0It was great reheated, and cold as well. \u00a0This is something I would make again and serve at a dinner party or bring to a pot-luck.<\/p>\n

    Mushroom and Artichoke Lasagna<\/h5>\n

    Bon Appetit, February 2002<\/p>\n

    Ingredients<\/h6>\n

    Filling<\/p>\n

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    • 2 tablespoons (1\/4 stick) butter<\/li>\n
    • 1 pound mushrooms, sliced<\/li>\n
    • 3 garlic cloves, minced<\/li>\n
    • 2 cans of artichoke hearts, drained, coarsely chopped<\/li>\n
    • 1 cup dry white wine<\/li>\n<\/ul>\n

      B\u00e9chamel sauce<\/p>\n

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      • 4 1\/2 tablespoons butter<\/li>\n
      • 4 1\/2 tablespoons all purpose flour<\/li>\n
      • 4 1\/2 cups whole milk<\/li>\n
      • 2 1\/2 cups freshly grated Parmesan cheese (about 7 1\/2 ounces)<\/li>\n
      • Ground nutmeg<\/li>\n
      • 1 package lasagna noodles, prepared according to package directions to al dente<\/li>\n
      • 1 pound (4 cups) part skim mozzarella cheese, shredded<\/li>\n<\/ul>\n
        Directions<\/h6>\n

        For filling:<\/p>\n

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        1. Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; saut\u00e9 until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and wine. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.<\/li>\n<\/ol>\n

          For b\u00e9chamel sauce:<\/p>\n

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          1. 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.<\/li>\n
          2. Spread 2\/3 cup b\u00e9chamel 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 b\u00e9chamel sauce over. Top b\u00e9chamel with 1\/4 of mozzarella.<\/li>\n
          3. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining b\u00e9chamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)<\/li>\n
          4. Preheat oven to 350\u00b0F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450\u00b0F. Bake lasagna until golden on top, about 10 minutes longer.<\/li>\n<\/ol>\n