Bring Roka Home

Artichoke and Portobello Mushroom Lasagna

1 large onion (medium dice)
2 Tbsp olive oil
4 garlic cloves (minced)
1 14 oz can artichokes (in water) drained, coarsely chopped
1 lb portobello mushrooms (medium diced)
1 lb fresh, cleaned spinach (rough cut)

1 9 oz box oven-ready lasagne sheets (no-boil style)
1 lb. whole milk mozzarella, sliced thin

Tomato-Bechamel Sauce
1     14 oz can diced tomato (drained)
4     Tbsp butter
4     Tbsp flour
4 1/2   cups milk
1 1/2    cups grated parmesan



Vegetable Filling: 
In large skillet over high heat, add 2 Tbsp olive oil, cook onion 2 minutes, add garlic and mushrooms, cook 3-4 minutes until mushrooms release mositure. Add drained, coarsely chopped artichokes, continue cooking 2-3 minutes. Transfer to large mixing bowl. Add fresh spinach to warm mixture in bowl, toss to wilt. Season with salt and pepper, set aside. 

Tomato-Bechamel Sauce
Melt butter in medium sauce pan over medium-high heat until foamy. Stir in flour, cook for 1 minute, continue to stir. Slowly whisk in milk and drained tomatoes. Lower heat to medium-low and continue cooking, stirring constantly for 7-8 minutes until thick enough to coat back of spoon. Stir in 1 1/2 cups Parmesan cheese. Season to taste with salt, pepper, and nutmeg.

To Assemble Lasagna
Ladle 6 oz tomato-bechamel into bottom of 9x13x3 inch pan, spread evenly. Cover with lasagna noodles. Add 1/4 of vegetable mixture over noodles. Ladle another 6 oz of sauce over vegetable mixture. Top with 1/4 of sliced mozzarella, top  with another layer of noodles and repeat until you have four layers. Top with mozzarella. Cover with foil and bake at 350 degrees in oven for 45 minutes. Remove foiol and increase heat to 450 degrees. B"ake an additional 15 minutes to brown top[. Let rest 10 minutes before serving.