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Artichoke and Mushroom Lasagna


Artichoke and Mushroom Lasagna Recipe

Ingredients:
  • 2 tablespoons (1/4 stick) butter
  • 1 pound mushrooms, sliced
  • 3 garlic cloves, minced
  • 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)
  • Ground nutmeg
  •  
  • 1 9-ounce package oven-ready (no-boil) lasagna noodles
  • 1 pound whole-milk mozzarella cheese, thinly sliced
Directions:
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Rank

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