Nutritional Info
- 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
View full nutritional breakdown of Artichoke Mushroom Lasagna calories by ingredient
Artichoke Mushroom Lasagna
Submitted by: DSHONEYCIntroduction
Vegetarian with less calories using non-fat milk instead of 2% and only 1 C parmesan (instead of 2 1/2 C). A little less cheesy, still tasty. Vegetarian with less calories using non-fat milk instead of 2% and only 1 C parmesan (instead of 2 1/2 C). A little less cheesy, still tasty.Number of Servings: 12
Ingredients
-
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
Directions
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 dish
Number of Servings: 12
Recipe submitted by SparkPeople user DSHONEYC.
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 dish
Number of Servings: 12
Recipe submitted by SparkPeople user DSHONEYC.
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