Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 lb. sliced baby Portobello mushrooms
• 2 Tbsp. 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 butter, cubed
• 1/4 cup all-purpose flour
• 3 1/2 cups 2% milk
• 2 1/2 cups shredded Parmesan cheese
• 1 cup chardonnay or other white wine
• Assembly:
• 9 no-cook lasagna noodles
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided

Directions

1. Saute mushrooms in butter until tender. Add garlic cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13 × 9 inch baking dish. Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice.
4. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15 to 20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

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