Artichoke and Mushroom Lasagna
Adapted from Epicurious
8 1/2 T. Butter
2 lbs. Mushrooms, sliced (just choose a nice mixed selection of whatever looks good)
6 Garlic cloves, minced
32 oz. canned Artichoke Hearts, coarsely chopped
1 1/2 C. Vermouth
4 1/2 T. Flour
4 1/2 C. Milk
2 1/2 C. Parmesan cheese
1 9 oz. package no-boil Lasagna Noodles
1 lb. Whole-Milk Mozzarella, thinly sliced
Melt 4 T. butter in large skillet. Add mushrooms and garlic; saute until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is mostly absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper. This is your filling.
Melt remaining butter in medium saucepan over medium-high heat. Add flour and stir for 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 Parmesan and season to taste with salt, pepper, and nutmeg. This is your Bechamel.
Spread 2/3 C. Bechamel in bottom of 13 x 9 baking dish. Top with enough noodles to cover bottom of the dish. Spread 1/4 C. filling over noodles and cover with another 2/3 C. Bechamel sauce. Top Bechamel with 1/4 C. Mozzarella. Sprinkle with 3 T. Parmesan. Repeat until you run out of space, finishing with the Bechamel layer and sprinkling with remaining Parmesan. Cover with foil and either refrigerate for up to a day or bake at 350 degrees for about an hour (if chilled before, bake for an hour and a half). Increase temperature to 450 degrees and bake for about another 10 minutes or until golden on top.