Best Artichoke And Mushroom Lasagna Recipes

ARTICHOKE AND MUSHROOM LASAGNA

Steps:

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

ARTICHOKE, SPINACH, AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350º F.
• Filling:.
• Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms and shallots; sauté until the mushrooms release their juices and begin to brown, about 10 minutes. Add the garlic, stir well, and cook just until fragrant - about 30 seconds to 1 minute. Add artichokes, spinach, and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper (approx 1/2 teaspoon of each, but add 1/4 teaspoon at a time, mixing and tasting as you go).
• Béchamel sauce:.
• Melt 6 tablespoons butter in a large sauce pan (at least 3 1/2 quart capacity) over medium heat. Add flour & stir for 2 minutes. Gradually whisk in milk, and add the bay leaf. Bring to a simmer and cook ,stirring occasionally, until sauce thickens and coats the back of a spoon - about 20 minutes.
• Set aside 1/4 cup of Parmesan. Remove the bay leaf from the sauce, and add the remaining Parmesan, whisking well to incorporate. Stir in the nutmeg, and season to taste with salt and pepper - remember that the Parmesan will have added a lot of salt, so go easy and taste as you add any additional salt.
• Run your tap until the water is as hot as it will get. Place the noodles in a large bowl - big enough to hold them whole. Cover the noodles with hot tap water and let sit for 5 minutes. Drain.
• DO NOT LET THE NOODLES SIT IN THE WATER FOR MORE THAN 5 MINUTES - THEY WILL BECOME TOO SOGGY. I make the filling and the béchamel sauce, and then when they are done I soak the noodles, drain them and assemble the lasagna - this prevents you from becoming distracted and letting the noodles soak for too long.
• Assembly:.
• Grease a 13x9x2 inch baking dish. Spread 1 1/3 cup of béchamel sauce over the bottom of the dish, and top with enough noodles to cover the bottom of the dish. Spread 1/3 of the artichoke mixture over the noodles, then top with 1 1/3 cups of béchamel sauce, and cover the béchamel with 1/3 of the mozzarella slices. Repeat layering two more times - you will have three layers in all. Sprinkle the remaining Parmesan over the top of the mozzarella of the last layer. (Lasagna can be prepared one day ahead - cover tightly with foil and refrigerate).
• Cover tightly with foil and bake at 350º F for 1 hour (1 hour and 15 minutes if chilled). Remove foil and increase oven temp to 450º F - bake for 10 to 15 minutes more until golden on top. Allow to sit for 15 minutes before cutting.
• This is even better if prepared a day ahead and reheated before serving - omit the browning step, and refrigerate still covered in foil. One hour before serving, reheat the foil-covered lasagna in a 325º F degree oven for 30 minutes, then remove foil and brown at 450º F for 10 to 15 minutes. Allow to sit for 15 minutes before cutting.

RICH ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

ARTICHOKE AND MUSHROOM LASAGNA

Steps:

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

LIGHT ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

SPINACH, ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• 1. Ingredients 1 tablespoon olive oil 1 small onion, chopped 1 cup sliced fresh mushrooms 1 T chopped garlic 1 T butter 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/4 teaspoon pepper, ½ t salt 1 jar (16 ounces) Lite Alfredo sauce 9 lasagna noodles 1 small carton of cottage cheese 2 eggs 1 cup parmesan cheese 1/8 teaspoon garlic powder 2 cups shredded part-skim mozzarella cheese Directions In a large saucepan, heat oil over medium-high heat. Add onion and cook til tender. Add the garlic. Add 1T of butter and add the mushrooms, cooking until tender. Stir in Alfredo sauce; remove from heat. While this is cooking boil and cook the lasagna noodles according to package directions. In a separate bowl combine the spinach, artichokes, parmesan, salt and pepper, garlic powder, cottage cheese and eggs. Mix well with an electric hand mixer. Spread half of the sauce into a greased 13x9-in. baking dish. Layer with three noodles and then half of the spinach mixture. Top with 1/3 of the mozzarella. Repeat with a second layer of the same. Top with the final 3 noodles, add the rest of the mushroom sauce and top with remaining mozzarella cheese. Heat oven to 350 degrees. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer until cheese is melted and it's hot and bubbly. Let stand 10 minutes before serving.

MUSHROOM AND ARTICHOKE LASAGNA

Steps:

• For filling: Melt butter in skillet over medium heat. Add mushrooms and garlic, saute until mushrooms release their juices and begin to brown (7 min.) Add artichokes and vermouth. Cook until liquid is absorbed, stirring occassionally (10 min.) For bechamel: Melt butter in a heavy sauce pan over medium high heat. Add flour, stir 1 minute. Whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats the spoon, stirring about 20 minutes. Stir in 1 1/2 cups Parmesan. Season with salt and pepper and nutmeg. Assembling the lasagna: Spread 2/3 cup bechamel over the bottom of a 13x9x2 glass pan. Top with enough noodles to cover the bottom of the dish. Spread 1/4 artichoke mixture over it. Spoon 2/3 cup bechamel over the artichoke mixture. Top bechamel with 1/2 of the mozzarella. Sprinkle with 3 tbsp Parmesan. top with enough noodles to cover. Repeat layering 2 more times, finishing with a layer of noodle then remaining bechamel. Sprinkle with Parmesan. (Can be made one day ahead and refrigerated.) Bake Lasagna with foil 1 hour at 350 degrees. (1 hour 15 min. if chilled. Remove foil. Increase temperature to 450 degrees. Bake lasagna until golden on the top (about 10 min.) enjoy!!