Artichoke and Portobello Mushroom Lasagna

Artichoke and Portobello Mushroom Lasagna




2 tablespoons olive oil

1 large onion, medium dice

1 pound portobello mushrooms, medium dice

1/2 cup dry white wine

4 cloves garlic, minced

1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped

Salt and pepper

1 pound coarsely chopped spinach

1/4 cup (1/2 stick) butter

1/4 cup flour

4 1/2 cups milk

1 1/2 cups grated Parmesan cheese

1 (14-ounce) can diced tomatoes, drained

Ground nutmeg

1 (9-ounce) box oven-ready lasagne sheets (no-boil style)

1 pound grated whole milk mozzarella



Bring a large pot of water to the boil to blanch the spinach.



Meanwhile, heat a large skillet heated over medium-high heat until

hot, then add the olive oil and the onion. Cook the onion, stirring

frequently, until the onion starts to soften, 3 to 5 minutes.

Increase the heat to high, stir in the mushrooms and continue

cooking, stirring occasionally, until any of the liquid released

from the mushrooms has evaporated, 8 to 10 minutes.



While the mushrooms are cooking, blanch the spinach: Add the

spinach, in batches, to the boiling water and cook until the

spinach softens and turns a bright green, 30 seconds to 1 minute.

Transfer the spinach in a large bowl of ice water to stop the

cooking. Repeat until all of the spinach is blanched. Drain the

spinach, and wrap it in a large kitchen towel, squeezing the towel

to drain the spinach of any excess moisture.



When the liquid from the mushrooms has evaporated, add the white

wine, stirring to scrape any flavoring from the bottom of the pan.

Add the garlic and artichokes, stirring until completely combined.

Taste the mixture, and add three-fourths teaspoon salt and one-half

teaspoon pepper, or season as desired. Stir in the spinach, then

taste and season again if needed. Remove from heat and set aside.



Make the tomato-bechamel sauce: In a medium, heavy-bottom saucepan,

melt the butter over medium-high heat. When the butter is foamy,

whisk in the flour. Slowly whisk in the milk and cook over medium

heat, whisking frequently, until the mixture begins to thicken and

take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in

the parmesan cheese, and when the cheese is melted, stir in the

tomatoes. Taste the sauce, adding three-fourths teaspoon salt and

one-fourth teaspoon pepper, along with a pinch of nutmeg, or season

as desired.



Heat the oven to 350 degrees and assemble the lasagna: On the

bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the

tomato-bechamel sauce. Cover the sauce with a single layer of

lasagna noodles. Sprinkle one-fourth of the vegetable mixture over

the noodles, then ladle over another cup of the sauce. Top the

sauce with one-fourth of the grated mozzarella. Repeat with the

noodles, vegetables, sauce and mozzarella until you have 4 layers

(if you have more than one cup of sauce left when assembling the

fourth layer, go ahead and pour all of the remaining with that

layer before sprinkling over the last of the mozzarella cheese).

The dish can be assembled up to this point, covered with plastic

wrap and refrigerated up to a day before baking; remove the plastic

wrap and leave the lasagna out at room temperature while heating

the oven before continuing with the next step.



Cover the baking dish with foil and place the dish on a rimmed

baking sheet to catch any drippings. Bake the lasagna for 45

minutes. Increase the temperature to 450 degrees, remove the foil

from the lasagna and continue baking until the top is lightly

browned, 8 to 12 minutes. Remove and cool slightly on a rack for 20

minutes before serving.



Serves 10-12