Recipe: mushroom and artichoke lasagna

Recipe: mushroom and artichoke lasagna

Mushroom and Artichoke Lasagna

two tablespoons butter

one onion, finely chopped

one pound mushrooms, trimmed and sliced

four garlic cloves, minced

three one/two cups quartered artichoke hearts, packed in

water, drained, or thawed if frozen

three/four cup dry white wine or vegetable stock

twelve oven-prepared lasagna noodles

two one/two cups ricotta cheese

two cups infant spinach

two one/two cups shredded mozzarella cheese

one/two cup freshly grated Parmesan cheese

In a skillet, melt butter more than medium heat. Include onion; cook till softened. Include mushrooms and garlic and cook, stirring, right up until mushrooms start to release their liquid. Stir in artichokes and wine; deliver to a boil. Cook, stirring, one or two minutes, till liquid minimizes somewhat. Set aside.

Cover bottom of crockpot with four noodles, breaking to match exactly where required. Spread with half the ricotta, half the mushroom mixture, half of spinach, 1-third each and every of the mozzarella and Parmesan. Repeat. Organize last layer of noodles above cheese. Pour any liquid remaining from mushroom mixture more than noodles (see tip beneath) and sprinkle with remaining Parmesan and mozzarella. Cover and cook on Minimal for eight hrs or on Large for four hrs, until eventually scorching and bubbling.

Tip: As opposed to a lot of recipes for lasagna, this 1 is not very saucy. As a end result, the noodles on the prime layer have a tendency to dry out. Depart a modest sum of cooking liquid from the mushroom mixture behind in the pan, soon after incorporating to the crockpot. Pour that in excess of the top rated layer of noodles, specifically all around the edges, wherever they are most very likely to dry out.

Helps make eight servings.

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