Recipes posted on December 19, 2011 11:14
2 Tablsp butter medium onion, diced 1 pound fresh mushrooms
4 cloves garlic, minced 3/4 cup white wine OR vegetable broth
3 1/2 cups quartered artichoke hearts, packed in water - drained
12 oven ready lasagna noodles 2 1/2 cups ricotta cheese
2 cups baby spinach leaves 2 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
In a skillet, melt butter and saute onion until soft....add mushrooms that
have been cleaned and sliced....add the garlic and cook for several minutes,
add in the artichokes and wine and bring to a boil. Cook until liquid is reduced
slightly, set aside. Lay 4 noodles in bottom of oven ready pan or in a crockpot.
Top with half the ricotta, half the mushroom mixture, half the spinach, 1/3 each
of the cheese. Repeat the layers. Arrange a final layer of noodles over the
cheese. Pour any liquid from the mushrooms over the top. Cover and cook on
low for 6 hours or bake at 350 for 1 hour. Top layer of noodles may dry out...
drizzle with a little olive oil if needed.