Vegetarian

Artichoke Mushroom Lasagna is for Dinner.

Artichoke Mushroom Lasagna takes 30 minutes to prepare.

Artichoke Mushroom Lasagna takes 60 minutes to cook.

Artichoke Mushroom Lasagna makes 12 servings.

The ingredients for Artichoke Mushroom Lasagna are:

1 pound portobello mushrooms slice
2 T Butter
3 minced garlic cloves
2 cans (14oz each) water-packed artichoke hearts, rinsed, drained and chopped
1 C white wine
1/4 tsp salt
1/4 tsp pepper
Sauce
1/4 C butter
1/4 flour
3 1/2 C non-fat milk
1 C shredded parmesan cheese

9 no-cook lasagna noodles
16 oz shredded part-skin mozzarella (divided) cheese

Here is how you make Artichoke Mushroom Lasagna:

1 - saute portobello in butter, garlic & cook 1 min.. Add artichokes, wine, salt & pepper and cook until water evaporated. Set aside.2 - For sauce, melt butter in large saucepan, stirl in flour until smooth and gradually add milk. Bring to a boil & cook until thickened (about 1 minute) stirring continually. Add parmesan and wine.3 - Spread 1 C sauce in greased 13x9 inch baking dish. Layer with 3 noodles, 1 1/3 C sauce, I C mozzarella and 1 1/3 C artichoke mixture. Repeat layers twice. Cover & bake at 350 degrees for 45 min. Sprinkle with remaining mozzarella, bake uncovered 15 min until cheese melted. Let stand 15 min. before cutting.Serving Size: 13x9 inch baking dishNumber of Servings: 12Recipe submitted by SparkPeople user DSHONEYC.

The nutritional information for Artichoke Mushroom Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 434.9

• Total Fat: 22.5 g
• Cholesterol: 65.9 mg
• Sodium: 1,142.2 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.0 g
• Protein: 29.9 g

Artichoke Mushroom Lasagna is Italian cuisine.

The dietary needs meet for Artichoke Mushroom Lasagna is Vegetarian