My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Wednesday, October 12, 2011

Artichoke and Mushroom Lasagna

"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
8 servings
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

Bechamel Sauce
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)
ground nutmeg

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

For 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.

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.


~~louise~~ said...

What a fun blog you have Margaret! I had a wonderful time visiting. I stumbled upon you while reminiscing over Entemann's Crumb Cake (you came up in google:) and I'm delighted I did.

Your Artichoke and Mushroom Lasagna sounds quite inviting. I adore Artichoke Cheese Dip so yes, this sounds delicious!

How wonderful to be presented with a cookbook of your blog. That is so cool!

I know this is a bit forward of me, but I'm having a Cookbook Party over at my blog for my Blogoversary. It would be just wonderful if you would join. Perhaps you could share another recipe from the book. Here's the link in case you're interested.

Thank you so much for sharing...I'll drop by again whether you make the party or not:) Louise

Margaret Murphy Tripp said...

Louise, so happy you found me here and thanks for taking the time to comment! Love the invite and the link...I just checked it out and it sounds like fun!

~~louise~~ said...

I'm delighted you are going to join us, Margaret! I can't wait to "see" your goodies:)

Mary de Guzman said...

Lasagna is one of my favorite dishes... and this recipe has mushrooms (another favorite food)! Amazing combo.

Margaret Murphy Tripp said...

Same here, Mary! And thanks, it was delicious. Hope you get to try it sometime. Nice to see you here...thanks for popping by.

Kate Hannon said...

Love artichokes. Can't wait to try this!