Artichoke and Mushroom Lasagna

May 10, 2023May 10, 20230 12
Artichoke and Mushroom Lasagna that is perfect for a wholesome dinner or gathering
in Italian

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons butter
1 lb mushroom , sliced
3 garlic cloves , minced
2 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 )
ground nutmeg
1 package oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese , thinly sliced

Nutrision Information

Servings Per Recipe
12
Calories
372
Sugar
6g
Fat
18g
This Artichoke and Mushroom Lasagna is a wholesome and nutritious twist on a classic Italian dish. The creamy sauce with mushrooms and artichokes provides a perfect contrast to the rich, cheesy layers of the lasagna. It is a versatile dish that you can serve as a main course or side dish and pairs well with a glass of red wine. The easy preparation makes it an ideal meal for busy weeknights or family get-togethers. With its unique flavor and health benefits, this vegetarian lasagna recipe is sure to become a crowd-pleaser.

Instructions

1.Preheat oven to 375°F.
2.In a large skillet, melt butter over medium-high heat.
3.Add mushroom and garlic and sauté for 10 minutes until the mushroom is tender.
4.Stir in artichokes, vermouth, and salt to taste. Simmer mixture for 10 minutes until the sauce has thickened and reduced and artichokes turn tender.
5.In a large saucepan over medium heat, melt butter. Add flour and whisk for several minutes until the mixture turns light brown.
6.Gradually whisk in milk and continue stirring for 10 minutes or until the sauce thickens enough to coat the back of the spoon.
7.Remove from heat and let it cool a bit.
8.Add 2 cups of freshly grated parmesan cheese and nutmeg, and stir to combine.
9.In a large baking pan, spread a layer of lasagna noodles. Then, spoon about a third of the mushroom and artichoke mixture and top it off with a layer of mozzarella and sauce. Repeat this process to form three layers.
10.Spread the remaining sauce over the top and sprinkle with the remaining parmesan cheese.
11.Cover with foil and bake for 30 minutes.
12.Remove foil and bake for another 15 minutes or until the lasagna turns bubbly and golden brown. Let it cool for a few minutes.
13.Serve and enjoy!

PROS

This Artichoke and Mushroom Lasagna is a crowd-pleaser that is perfect for a wholesome dinner or gathering.
The combination of artichokes and mushrooms is not only flavorful but also full of nutrients and antioxidants.

It is easy to prepare and can be made ahead of time.

CONS

Lasagna because of its cheese and meat content can be high in calories and fat.
This recipe, however, has artichokes and mushrooms with no meat to make it more wholesome and less heavy.

HEALTH & BENEFITS

Artichokes are rich in fiber, vitamins, and antioxidants that contribute to better digestion, lower blood sugar, and improved heart health. They are known for their liver-protecting properties that also help with maintaining healthy skin. Mushrooms, on the other hand, are low in calories and high in nutrients like vitamin D, selenium, and B vitamins. They also contain antioxidants that help with inflammation reduction and boost immunity.

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