"When the lasagna content in my blood gets low, I get mean."
I'm always thrilled to meet someone who loves to cook. I get all excited to talk cooking, share tips and swap recipes and ideas, so when I met Curt's future Mother-in-Law and she presented me with a cookbook she made from this blog and shared that she had one of her own (which I promptly purchased,) I knew I did not just meet a new family member, but a friend as well.
She sent me this recipe a few weeks ago. It was really scrumptious and we all loved it. I was delighted to have another meatless dinner I could serve to the resident vegetarian, without leaving the carnivores wanting.
Have you ever had hot artichoke cheese dip? It reminded me a little of that. Rich and cheesy, yet elegant, with layers of earthy, meaty mushrooms, for substance. I loved the addition of dry white vermouth to the filling, it elevated the whole dish. Since there are only 3 of us these days, I cut the recipe in half and made it in a casserole dish.
The recipe calls for the no-boil noodles, but since I had the old fashioned ones on hand, I par-cooked them and used them instead. Will definitely add this one to the rotation for those times I need a lasagna fix. Thanks Deb!
|nom nom nom|
Artichoke and Mushroom Lasagna
from Deb Hilmer, by way of Epicurious
2 Tablespoons butter
1 pound mushrooms, sliced
3 garlic cloves
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
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.
For 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 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
Spread 2/3 cup bechamel sauce over bottom of 13x9x2 inch 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 the mozzarella.
Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining bechamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
Preheat oven to 350 degrees. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes, if chilled). Remove foil. Increase temperature to 450 degrees. Bake lasagna until golden on top, about 10 minutes longer.