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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
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Artichoke Mushroom Lasagna

Submitted by: DSHONEYC

Introduction

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

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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.






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