Artichoke Mushroom Lasagna

I found this recipe several years ago in a Taste of Home magazine.  I tore it out, knowing it was Monday Meals worthy and that it was right up my alley.  This past week, since the weather cooled off, I fired up my oven and made it for Monday Meals! 

We liked it.  A lot.  Even though my husband says it's "fake" lasagna, since it's not a red sauce.  Whatever.  Red sauce is over-rated.  :).  So if you like mushrooms, cheese, and artichokes, this is totally for you.  If you're weird and don't like any of those things...  Steer clear :).

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
3 cans (14 ounce each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup white wine (I would have used chicken broth, but I omitted because I pre-cooked my lasagna noodles -- see below)
1/4 teaspoon salt
1/4 teaspoon pepper

Sauce:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup white wine (I subbed chicken broth)

Assembly:
9 no-cook lasagna noodles (I used regular and pre-cooked them)
4 cups mozzarella cheese, divided

Saute mushrooms in butter until tender.  Add garlic; cook 1 minute longer.  Add the artichokes, wine (broth), salt and pepper; cook over medium heat until liquid is evaporated.

For the sauce, in a large saucepan over medium heat, melt butter.  Stir in flour until smooth; gradually add milk.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in Parmesan cheese and wine (broth).

Spread 1 cup sauce into a greased 13x9-inch baking dish.  Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture.  Repeat layers twice.  Cover and bake at 350 for 45 minutes.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, 15 to 20 minutes longer or until cheese is melted.  Let stand for 15 minutes before cutting.

Recipe from Taste of Home April/May 2011.

Sunny Asparagus Tapenade

3/4 pound fresh asparagus, chopped
3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower kernels
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons maple syrup
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon pepper
Additional sunflower kernels, optional
Assorted fresh vegetables, crackers and/or toasted French bread baguette

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 to 5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place in a food processor; add next 10 ingredients (through pepper). Cover and process until desired consistency.

Transfer to a small bowl; sprinkle with additional sunflower kernels, if desired. Serve at room temperature or chilled with dippers of your choice.

Recipe from Taste of Home.

Notes:  I used about 1/2 teaspoon dry parsley. I cut the pepper back to 1/2 teaspoon. And I made the mistake of buying whole sunflower seeds and having to shell them. I don't recommend doing that!

 

Verdict:  It's a keeper mostly because it's in the Monday Meals cookbook.  However, it's not a bad recipe.  It's an interesting mix of flavors.  Mine turned out a little wetter than I was anticipating.  But I have had 5 different people try it (including my husband) and everyone seems to really like it, though it's definitely unique.  It's not my favorite, but I'm glad everyone else likes it!  Plus, it's a way to eat my veggies :)!