Artichoke Mushroom Lasagna Recipe
"White wine adds delightful flavor to this hearty vegetarian entree. No one will miss the meat! â??Bonnie Jost, Manitowoc, Wisconsin..."
INGREDIENTS
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1 pound sliced baby portobello mushrooms
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2 tablespoons butter
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3 garlic cloves, minced
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2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
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1 cup chardonnay or other white wine
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1/4 teaspoon salt
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1/4 teaspoon pepper
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SAUCE:
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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3-1/2 cups 2% milk
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2-1/2 cups shredded Parmesan cheese
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1 cup chardonnay or other white wine
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ASSEMBLY:
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9 no-cook lasagna noodles
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4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
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