Artichoke and Mushroom Lasagna

Ingredients

• 4.5 tablespoons all purpose flour 
• 4.5 tablespoons butter 
• 1 cup vermouth dry
• 16 ounce artichoke hearts frozen thawed coarsely chopped
• 3  garlic cloves minced
• 8 servings ground nutmeg 
• 9 ounce oven-ready lasagna noodles (no-boil)
• 1 pound mushrooms sliced
• 7.5 ounces parmesan cheese freshly grated
• 1 pound whole-milk mozzarella cheese thinly sliced
• 4.5 cups milk whole

Equipment

• frying pan
• sauce pan
• oven
• whisk
• aluminum foil
• glass baking pan

Directions

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