Artichoke and Mushroom Lasagna

"When the lasagna content in my blood gets low, I get mean."

~Garfield

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

Filling:

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.