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Artichoke and Mushroom Lasagna

See full recipe on: Bon Appetit



Ingredients

2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

Nutrition 8 servings

Per Serving % Daily Value
Calories 650
Fat 35g 54%
Carbs 44g 14%
Protein 34g 68%
Fiber 4g 19%
Cholesterol 107mg 35%
Sodium 781mg 32%
     
Fat
Carbs
Protein

Preparation






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