Artichoke Mushroom Lasagna

It’s been too long! Between a busy work schedule and a mini-break to Washington this month, I’ve been sticking to old staples for dinner and not trying out too many new recipes.

But, inspired by some no-cook lasagna noodles in the pantry, I finally decided to make a recipe I’d been saving for months. This lasagna eschews tomato sauce and ricotta in favor of a creamy Romano cheese sauce. A hearty serving of white wine, plus super-flavorful artichokes, packs this dish with a delicious punch.

Adapted from Taste of Home:

Vegetable mixture

• 1 pound sliced baby portobello mushrooms
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Sauce

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups 1% milk
• 2 cups shredded Romano cheese
• 1/2 cup white wine

Assembly

• 9 no-cook lasagna noodles
• 4 cups shredded part-skim mozzarella cheese, divided

Directions

For the vegetable mixture, melt the butter in a large skillet. Toss in the mushrooms and saute until tender. Add the garlic and cook for another minute. Stir in the artichokes, wine, salt and pepper. Cook over medium heat until liquid is evaporated.

To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour until the sauce is smooth. Then gradually add the milk. Bring the sauce to a boil and stir until it has thickened. Remove from heat. Stir in the Romano and wine.

Spread a thin layer of sauce onto a 13-in. x 9-in. baking dish. On top, make three layers: three noodles, sauce, mozzarella, and the vegetable mixture. Top with left over mozzarella. Cover and bake at 350° for 45 minutes. Serves 12.