Artichoke Portobello Lasagna

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

Sauce:
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

Assembly:
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