Artichoke Portobello Lasagna

Artichoke Portobello Lasagna
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 788.5
  • Total Fat: 44.0 g
  • Cholesterol: 144.6 mg
  • Sodium: 1,655.6 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 62.0 g

View full nutritional breakdown of Artichoke Portobello Lasagna calories by ingredient
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Prep: 30 min.; Bake: 1 hour; Yield: 12 servings Prep: 30 min.; Bake: 1 hour; Yield: 12 servings
Number of Servings: 12


    1 lb. sliced baby portobello mushrooms
    2 Tbsp. unsalted 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

    1/4 cup unsalted butter, cubed
    1/4 cup all-purpose flour
    3 1/2 cups 1% milk
    2 1/2 cups shredded Parmesan cheese
    1 cup chardonnay or other white wine

    9 Barilla no-boil lasagna noodles
    4 cups shredded part-skim mozzarella cheese, divided


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

Serving Size: makes 12 3"x3" servings

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