Vegetarian

Artichoke Portobello Lasagna is for Dinner.

Artichoke Portobello Lasagna takes 30 minutes to prepare.

Artichoke Portobello Lasagna takes 60 minutes to cook.

Artichoke Portobello Lasagna makes 12 servings.

The ingredients for Artichoke Portobello Lasagna are:

1 lb. sliced baby portobello mushrooms
2 Tbsp. unsalted butter
3 garlic cloves, minced
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine
1/4 tsp salt
1/4 tsp pepper

Sauce:
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
3 1/2 cups 1% milk
2 1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine

Assembly:
9 Barilla no-boil lasagna noodles
4 cups shredded part-skim mozzarella cheese, divided

Here is how you make Artichoke Portobello Lasagna:

1. Saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokess, wine, salt andpepper; cook over medium heat until liquid is evaporated.2. For the sauce, in a large saucepan over medium heat, melt butter. Wisk in flour until smooth; gradually ad milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine.3. Spread 1 cup of sauce into a greased 9" x 13" baking dish. Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining cup of mozzarella cheese. Bake, uncovered for 15 - 20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.Serving Size:?makes 12 3"x3" servings

The nutritional information for Artichoke Portobello Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 788.5

• Total Fat: 44.0 g
• Cholesterol: 144.6 mg
• Sodium: 1,655.6 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 4.7 g
• Protein: 62.0 g

The dietary needs meet for Artichoke Portobello Lasagna is Vegetarian