1 lb. sliced baby Portabello or Monterey Mushrooms
2 Tbsp. butter
4 cloves garlic ( minced )
2 cans (14 oz. each) artichoke hearts, drained (mine were marinated in oil)
1 cup chicken broth ( original recipe calls for white wine, but I substituted )
1/4 tsp. salt
1/4 teaspoon pepper
Sauce:
1/4 c. butter ( cubed )
1/4 c. all-purpose flour
3 1/2 cups 2% or whole milk
1 1/2 c. shredded parmesan cheese
Assembly:
9 lasagna noodles ( cooked )
4 c. shredded mozzarella cheese ( divided )
2 Tbsp. butter
4 cloves garlic ( minced )
2 cans (14 oz. each) artichoke hearts, drained (mine were marinated in oil)
1 cup chicken broth ( original recipe calls for white wine, but I substituted )
1/4 tsp. salt
1/4 teaspoon pepper
Sauce:
1/4 c. butter ( cubed )
1/4 c. all-purpose flour
3 1/2 cups 2% or whole milk
1 1/2 c. shredded parmesan cheese
Assembly:
9 lasagna noodles ( cooked )
4 c. shredded mozzarella cheese ( divided )
Preheat oven to 350 degrees Fahrenheit. In a large skillet saute mushrooms in butter 'til tender. Add garlic; cook 1 minute. Add artichokes, chicken broth, salt and pepper; cook over medium heat,...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
11165
Sodium
24139mg
1005% DV
Fat
676g
1040% DV
Protein
736g
1473% DV
Carbs
401g
136% DV
Fiber
48g
195% DV
My Recipe Magic © 2018 Recipe Magic, LLC.