1. For filling:Melt butter in large skillet over medium-high heat. 2. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. 3. Add artichokes and vermouth. 4. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. 5. Season with salt and pepper. 6. For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat. 7. Add flour; stir 1 minute. 8. Gradually whisk in milk. 9. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. 10. Stir in 1 1/2 cups Parmesan. 11. Season to taste with salt, pepper, and ground nutmeg. 12. Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. 13. Top with enough noodles to cover bottom of dish. 14. Spread 1/4 of artichoke mixture over. 15. Spoon 2/3 cup béchamel sauce over. 16. Top béchamel with 1/4 of mozzarella. 17. Sprinkle with 3 tablespoons Parmesan. 18. Top with enough noodles to cover. 19. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. 20. Sprinkle with remaining Parmesan. 21. (Can be prepared 1 day ahead. Cover with foil and refrigerate.) 22. Preheat oven to 350°F. 23. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). 24. Remove foil. 25. Increase temperature to 450°F. 26. Bake lasagna until golden on top, about 10 minutes longer. ---------------------------------------------------------------------------
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Ingredients
