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Artichoke and Mushroom Lasagna

Bruce Aidells
  • minutes
  • Serves 8

INGREDIENTS

2 8 ounce packages

Artichoke hearts, frozen

3

Garlic cloves

1 lb

Mushrooms

4 1/2 tbsp

All purpose flour

1

Nutmeg, Ground

6 1/2 tbsp

Butter

2 1/2 cups

Parmesan cheese

4 1/2 cups

Whole milk

1 lb

Whole-milk mozzarella cheese

1 cup

Dry vermouth

1 9 ounce package

Oven-ready (no-boil) lasagna noodles