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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For filling:Melt butter in large skillet over medium-high heat. | 2. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. | 3. Add artichokes and vermouth. | 4. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. | 5. Season with salt and pepper. | 6. For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat. | 7. Add flour; stir 1 minute. | 8. Gradually whisk in milk. | 9. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. | 10. Stir in 1 1/2 cups Parmesan. | 11. Season to taste with salt, pepper, and ground nutmeg. | 12. Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. | 13. Top with enough noodles to cover bottom of dish. | 14. Spread 1/4 of artichoke mixture over. | 15. Spoon 2/3 cup béchamel sauce over. | 16. Top béchamel with 1/4 of mozzarella. | 17. Sprinkle with 3 tablespoons Parmesan. | 18. Top with enough noodles to cover. | 19. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. | 20. Sprinkle with remaining Parmesan. | 21. (Can be prepared 1 day ahead. Cover with foil and refrigerate.) | 22. Preheat oven to 350°F. | 23. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). | 24. Remove foil. | 25. Increase temperature to 450°F. | 26. Bake lasagna until golden on top, about 10 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
mushroom	1		sliced	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
artichoke heart	2	packages	thawed chopped frozen	-	-	-	-
vermouth	1	cup		-	-	-	-
butter	4 1/2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	4 1/2	tablespoons		-	-	-	-
milk	4 1/2	cups		669.78	52.4844	34.586999999999996	35.9046
parmesan cheese	2 1/2	cups	grated	740.0	80.0	80.0	10.0
nutmeg			ground	-	-	-	-
oven no boil lasagna noodle	1	package		-	-	-	-
mozzarella cheese	1	lb	sliced	1469.641	123.46799999999999	61.5072	81.0571

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.