Monday, April 18, 2011

Mushroom & Artichoke Lasagna

I've been considering vegetarianism so I decided to give up beef, pork, and poultry for Lent. To be completely honest, it hasn't been easy. Not that I want to eat meat, it's just difficult to come up with meals that are varied and nutritious. I recently came across this recipe and thought I'd give it a try.

You will need:

1 lb sliced baby portobello mushrooms

2 cans of water packed artichoke hearts rinsed, drained and chopped

2 TBSP butter

3 cloves of garlic

1 cup white wine cheese

lasagna noodles

4 cups mozzarella

Salt & Pepper


1/4 cup butter

1/4 cup organic unbleached flour

2 1/2 cups shredded Parmesan cheese

1 cup white wine

Saute the mushrooms in butter, adding garlic, artichokes, wine and salt & pepper after the mushrooms are tender. Cook over medium heat until the liquid had evaporated.

For the sauce, melt the butter in a large sauce pan over medium heat. Add the flour, stirring until smooth. Slowly add the milk, then bring to a boil. Allow the white sauce to cook for a minute before adding the wine and Parmesan cheese.

Add about a cup of the sauce to a greased baking dish before layering the lasagna noodles, another 1-2 cups of sauce, 1 cup of mozzarella and 1 1/2 cups of the artichoke mixture. Repeat this layer twice. Bake for 45 minutes at 350° covered. Uncover, sprinkle the remaining mozzarella cheese, and bake for an additional 15 minutes. Let stand for 15 minutes before cutting.