Rich Artichoke and Mushroom Lasagna

Name: Rich Artichoke and Mushroom Lasagna
Prep time: 25 min
Total time: 75 min
Ingredients: 1.5 pounds sliced cremini or button mushrooms; 3 tablespoons extra-virgin olive oil; coarse salt and ground pepper; 3 cups drained canned artichoke hearts (two 13.75-ounce cans); 0.25 teaspoon finely grated lemon zest; 0.333 cup chopped fresh chives; 1.5 teaspoons dried thyme; 1 recipe Basic Bechamel Sauce; 8 no-boil lasagna noodles; 1.75 cups grated Parmesan (3 ¼ ounces)

3.1

(91)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

25 mins

Total Time:

1 hrs 15 mins

Servings:

6

Forgo the Basic Bechamel Sauce for a lighter version of this recipe.

Ingredients

1 ½ pounds sliced cremini or button mushrooms
3 tablespoons extra-virgin olive oil
coarse salt and ground pepper
3 cups drained canned artichoke hearts (two 13.75-ounce cans)
¼ teaspoon finely grated lemon zest
⅓ cup chopped fresh chives
1 ½ teaspoons dried thyme
1 recipe Basic Bechamel Sauce
8 no-boil lasagna noodles
1 ¾ cups grated Parmesan (3 ¼ ounces)

Directions

Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.