2 cups (500 mL) sliced fresh mushrooms
3 cloves garlic, finely chopped
2 tbsp (25 mL) butter
2 cans (14 oz / 398 mL each) artichoke hearts, drained and sliced
1 cup (250 mL) dry white wine
1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry
9 lasagna noodles, cooked and drained
Bechamel Sauce (click for recipe)
3 cups (750 mL) shredded mozzarella cheese

In a frypan, sauté mushrooms and garlic in butter until mushrooms are golden brown, about 5 - 7 minutes. Stir in artichokes and wine. Cook, stirring occasionally, until liquid is absorbed. Stir in spinach. Place 3 noodles on bottom of a greased 9x13 inch (23x33 cm) baking dish. Spoon half of artichoke mixture over noodles. Pour one-third of Bechamel Sauce over artichoke mixture and sprinkle with 1 cup (250 mL) cheese. Repeat layering procedure once. Top with remaining noodles, Bechamel Sauce and cheese. May be prepared to this point and refrigerated for up to 24 hours. Bake, covered, at 350ºF (180ºC) for 45 minutes. Uncover and bake 15 minutes longer or until light golden in colour and lasagna is bubbly. Let stand 10 minutes before serving. Serves 8 - 10.

Last updated on February 15, 2019